1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 eggs, separated
2 c. sifted plain flour
1/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 c. buttermilk
1 c. coconut
1/2 to 1 c. chopped pecans

Cream butter and Crisco. Add sugar a little at a time. Add vanilla and egg yolks, one at a time. Combine flour, cocoa, salt and soda. Add 1/2 of the dry ingredients and buttermilk, then remaining dry ingredients, blending after each addition. Add coconut and nuts.

Beat egg whites until stiff. Stir 1/3 into batter. Add remaining whites by folding them in. Bake in 3 greased and floured pans at 325 degrees until done.

ICING:

1 1/2 lbs. powdered sugar
1/3 c. plus 1 tbsp. cocoa
8 oz. pkg. cream cheese
3 oz. pkg. cream cheese
1 1/2 sticks butter
1 1/2 tsp. vanilla

Combine butter and cream cheese; add vanilla. Mix cocoa and sugar; add dry ingredients about 1/4 cup at a time. Mix well after each addition at low speed.

NOTE: When preparing icing, be sure to add dry ingredients a little at a time; otherwise, you have little bits of cream cheese, impossible to get rid of.

When icing, you can put coconut and nuts on top of layers. Line pans with wax paper, if you're afraid they will stick. This cake is very rich and will serve about 25 people. Good Luck!