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Italian Cream Cake

Italian Cream Cake Cake: 1 stick of margarine 1/2 cup of vegetable shortening 2 cups of sugar 5 eggs, separated 2 cups of plain flour 1 teaspoon of soda 1 cup of buttermilk 1 teaspoon of vanilla 1 small can of coconut 1 cup of chopped nuts Frosting: one 8 ounce package of cream cheese 1 stick of margarine 1 box of powdered sugar 1 teaspoon of vanilla Chopped nuts Cake: Cream margarine and shortening. Add sugar and beat until light and smooth. Add egg yolks and beat well. Combine the flour and soda and add to butter mixture alternately with buttermilk, starting and ending with flour. Add vanilla and stir in coconut and nuts. Fold in egg whites last. Pour into 3 greased and floured 8 or 9 inch cake pans and bake at 350ºF. for 25 minutes. Frosting: Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until all is well blended. Add a little milk if need. Spread on cake and sprinkle with nuts.