Italian Cream Cake

1/2 cups margarine

1 1/2 cups sugar

1 cup buttermilk

1 teaspoon vanilla

1/2 cup shortening

5 eggs separated

1 tablespoon baking soda

2 cups sifted flour

1 (4 oz) can coconut

1 cup chopped nuts

Preheat oven to 350 degrees. Grease and lightly flour three 9 inch cake pans or 9 X 13 pan. In a large bowl combine shortening and margarine add sugar, cream, egg yolks one at a time beating well after each addition. Combine buttermilk, baking soda and vanilla. Add alternately with flour, beginning and ending with flour. Blend in coconut. Beat egg whites until stiff peaks form. Fold into batter. Pour into pans and bake 30 - 35 minutes. Cool completely then frost as follows.

Cream 1/2 cup margarine, 1 (8 oz) package of cream cheese. Blend in 1 lb powdered sugar and 1 cup chopped nuts. Frost Cake.