1 c. shortening
2 c. sugar
4 egg yolks
3 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 c. buttermilk
4 egg whites, stiffly beaten

TOPPING:

3 tbsp. butter
1/2 c. brown sugar
1 c. chopped nuts or coconut
3 tbsp. cream

Cream shortening; add sugar and beat until light. Add egg yolks, one at a time; beat until fluffy. Sift the dry ingredients and add alternately with milk. Fold in stiffly beaten egg whites. Pour into greased 9 x 13 inch pan. Bake at 350 degrees for 50 minutes. Remove from oven and spread with Topping. Put under broiler about 3 inches from heat for 1 or 2 minutes.

Topping: Melt butter; add brown sugar and chopped nuts or coconut. Add cream and mix well. This cake is delicious and stays moist for days. It also may be made in layers and spread with your favorite frosting.