Italian Cream Cake

                        1/2    cup           butter
                        1/2    cup           margarine
                        2      cups          sugar
                        5                    eggs -- separated
                        1      cup           buttermilk
                        1      teaspoon      baking soda
                        2      cups          flour
                        1      teaspoon      vanilla
                        1      cup           coconut flakes
                        1      cup           nuts -- chopped
					
                                -- ICING:
                        8      ounces        cream cheese
                        1/2  cup           butter
                        1      teaspoon      vanilla
                        6      cups          powdered sugar
                        1/2  cup           pecans -- chopped fine

   Beat egg whites with 1/2 cup sugar until stiff.  Cream butter, margarine 
   and remaining sugar until fluffy.  Add egg yolks, beating after each 
   addition.  Stir soda into buttermilk.  Add flour into sugar and butter 
   mixture...alternating with buttermilk. Add vanilla, coconut and nuts.  
   Fold egg whites into mixture.  Pour into 3 greased and floured cake pans.  
   Bake for 40 minutes at 325 F.

   Icing: Beat cream cheese and butter.  Add vanilla and powdered sugar.  
   Beat until spreading consistency.  Add nuts.

                      Note: This cake freezes well.


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