Italian Cream Cake

Directions

1. 1
   In a
2. 2
   small
3. 3
   bowl,
4. 4
   add buttermilk and soda; let stand. Beat egg whites until stiff.
5. 5
   Cream margarine, shortening and sugar; add
6. 6
   egg
7. 7
   yolks,
8. 8
   one at a time, to sugar mixture.
9. 9
   Add flour
10. 10
    and buttermilk
11. 11
    alternately.
12. 12
    Toast pecans and coconut and add
13. 13
    to flour
14. 14
    mixture
15. 15
    along
16. 16
    with vanilla.
17. 17
    Fold in egg whites.
18. 18
    Bake at 325° for 25 minutes in 3 (8-inch) greased and floured cake
19. 19
    pans. Turn
20. 20
    out of pans and cool on wire racks. Frost with Italian Cream Frosting.