Italian Cream Cake II

By augusj

Ingredients

• 1/2 cup margarine,softened
• 1/2 cup shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 1/3 cups flaked coconut
• 1 cup chopped pecans
• 5 egg whites
• 8 ounces creams cheese
• 1/2 cup margarine, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans.

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour 3 6inch round cake pans.

Beat egg whites until they form stiff peaks.

In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beatin egg yolks. Stir together flour and baking soda, add alterately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

Bake for 25-40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cups pecans can be stirred into frosting or sprinkled onto the cake after its frosted.