Italian Cake with Chocolate Icing

Beat egg whites at high speed with an electric mixer until stiff peak forms.

Set aside.

Beat butter and shortening until creamy; gradually add sugar beating well.

Add egg yolks, 1 at a time, beating until blended after each addition.

Combine flour, cocoa and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

Beat at low speed until blended after each addition.

Stir in coconut, chopped pecans and vanilla.

Fold in egg whites.

Pour batter into 3 greased and floured 8 inch cake pans.

Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes our clean. Cool in pans 10 minutes.

Remove cake layers to wire rack and cool completely.