ITALIAN CREAM CAKE


1 stick margarine
1/2 cup vegetable shortening
1 cups sugar
5 eggs, separated

2 cups flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small can (3 1/2 ounce) coconut
1/2 cup chopped nuts (optional)


Cream margarine and vegetable shortening, add sugar and beat until smooth. Add egg yolks and beat.

Combine flour and soda and add to creamed mixture alternately with buttermilk.  Stir in vanilla, coconut and nuts.
Fold in stiffly beaten egg whites.

Pour into 3 greased and floured 8-inch cake pans.  Bake at 350 degrees for 25 minutes or until done.


Cream Cheese Frosting:

1 8-ounce package cream cheese
1/2 stick margarine
1 box powdered sugar
1 teaspoon vanilla
1/2 cup chopped nuts


Beat cream cheese with margarine until smooth; add sugar and mix well.
Add vanilla and chopped nuts beat until smooth.  
Spread between layers and on top and sides of cake

Note: 3 cake pans or 1 rectangular cake may be used.  Grease and flour pan before pouring in cake mix.