Italian Cream Cake Recipe

Grease and flour 3 8-inch layer pans. Preheat oven to 350 degrees. Cream shortening and margarine; beat in sugar until fluffy. Add egg yolks, beat well. Combine flour, soda and salt; add alternately with buttermilk, beating until smooth. Stir in vanilla, then coconut and nuts. Fold in beaten egg whites. Divide between prepared pans. Bake at 350 degrees for 20 - 25 minutes or until layers test done. Cool 5 minutes; remove from pans. Cool completely. Frost between layers, then top and sides.

For icing: Cream cheese and margarine until fluffy. Beat in powdered sugar and vanilla until smooth and of spreading consistency. Sprinkle frosted cake with chopped nuts.