Italian Cream Cake Recipe

I came across this recipe as a I was scanning a magazine while standing in line at the grocery store. I cannot wait to test this recipe out on my new KitchenAid Mixer.

Ingredients for cake
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)

Frosting Recipe
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

1.Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.
2.Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
3.Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.
4.Pour batter into prepared pans. Bake for 25 to 30 minutes,

5.Make the Cream Cheese Frosting:
Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans.