Blue Ribbon Black Walnut Cake

Yield: 12 to 14 servings

For the cake:

½ cup butter

½ cup shortening

2 cups granulated sugar

5 eggs, separated

1 cup buttermilk

2 cups all-purpose flour

½ teaspoon cream of tartar

1 teaspoon baking soda

1 teaspoon vanilla

1 ½ cups black walnuts

1 cup coconut

For the frosting:

8 tablespoons margarine

8 ounces cream cheese

1 pound powdered sugar, sifted

1 teaspoon vanilla

1. Preheat oven to 350 degrees. Grease and flour 3 (9-inch) pans.

2. In a large bowl, blend sugar, butter and shortening with a hand-held mixer; cream well.

3. Add egg yolks and beat well.

4. Combine baking soda and buttermilk, stir to dissolve soda. Alternately add flour and buttermilk to creamed mixture, beginning with flour and ending with flour.

5. Add vanilla, nuts and coconut. Set aside.

6. With clean beaters, beat egg whites in separate, medium bowl with cream of tartar until stiff. Fold into batter.

7. Pour into 3 cake pans and bake for 30 minutes or until done. Cool completely.

8. Make frosting. Cream margarine and cream cheese in medium bowl with a hand-held mixer. Mix in powdered sugar and vanilla. Spread on cooled cake.