Italian cream cake

Italian cream cake

1 stick margarine
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla
1 package coconut
1 cup chopped nuts
5 egg whites, stiffly beaten

Cream margarine and shortening, add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda, add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. fold in egg whites. Pour batter into 2 greased round pans. Bake at 350 degrees for about 25 minutes.

Cream cheese frosting
8 ounces cream cheese, softened
1 stick margarine
1 box powdered sugar
1 tsp vanilla
1 cup chopped nuts

Beat cream cheese and margarine until smooth, add sugar and mix well. Add vanilla and beat until smooth. Stir in pecans and spread on cooled cake.