Italian Creme Cake

1 stick butter
1/2 cup Crisco
2 cups sugar
5 egg yolks
5 egg whites (beaten)
1 teaspoon soda
2 cups flour
1 cup buttermilk
1 teaspoon vanilla
1 cup nuts (chopped fine)
1 cup shredded coconut

Cream butter, Crisco, and sugar; add egg yolks. Sift flour and soda; add to mixture with buttermilk and vanilla (start and end with flour mixture). Stir in nuts and coconut. Fold in beaten egg whites.

Bake in 3 9-inch round cake pans (prepared - greased and floured) in a preheated 350 degree oven for 20 minutes or until done.

Frosting:
1 (8 ounce) package cream cheese
1/2 cup nuts (chopped fine)
1/2 cup butter
1 pound of powdered sugar
1 teaspoon vanilla

Mix all ingredients well. If mixture is too thick to spread, add a little milk. Frost between layers of cake and the top and sides. This cake freezes well.