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2 c. sugar
1/2 c. butter (1 stick)
1/2 c. shortening
5 egg yolks
5 egg whites, stiffly beaten
1 c. chopped nuts
1 c. Angel Flake coconut
2 c. sifted cake flour
1 tsp. soda
1 tsp. vanilla
1 c. buttermilk

Cream sugar, butter and shortening together until
fluffy. Add egg yolks, one at a time, beating after each one.
Add flour and soda alternately with buttermilk and vanilla.
Mix well. Add pecans and coconut. Fold in stiffly beaten egg
whites (not dry). Pour into greased and floured 9 x 13-inch
pan or 3 (9-inch) cake pans.
Bake at 325 degrees for 40 to 45 minutes (until cake springs
back from touch). Cool, frost with cream cheese frosting or
Italian Cream Cake Frosting.

Italian Cream Cake Frosting (Cream Cheese Frosting):
8 oz. cream cheese
6 Tbsp. butter
1 lb. confectioners sugar
1 tsp. vanilla
1 c. chopped nuts
Cream the cream cheese, butter, sugar and vanilla
together until smooth and fluffy. Add nuts. Frost tops of
cake only. Keep refrigerated.

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