Guest Recipe

Marie Whitworth's Italian Cream Cake

1/2 cup shortening
2 cups sugar 
2 cups flour
1 teaspoon soda
1 small can coconut
1/2 cup margarine
5 eggs separated
1 cup buttermilk
1 teaspoon vanilla
1/2-1 cup pecans

Preheat oven to 325. Prepare 2 round cake pans. Cream shortening, margarine and sugar.  Add egg yolks one at a time and bat after each.  Put soda in buttermilk and add buttermilk and flour alternately beginning and ending with flour.  Add coconut, vanilla and nuts.  Fold in stiffly beaten egg whites.  Bake in 3 greased and floured pans at 325 degrees for 45 minutes to one hour.

Frosting
1 package cream cheese
1 stick margarine
1 teaspoon vanilla
1 package powdered sugar

Cream softened cheese and margarine.  Add vanilla.  Beat in powdered sugar a little at a time. Frost between each layer. Once all layers are stacked, frost the remaining cake.