Autumn Memories Cake

• Ready In: 1 hr
• Serves: 8
• Yields: 1 2layer cake

Ingredients

• For Cake

• 1⁄2 cup margarine, softened
• 1⁄2 cup shortening
• 2  cups white sugar
• 5  eggs, seperated
• 1  cup buttermilk
• 1  teaspoon baking soda
• 2  teaspoons vanilla
• 2  cups cake flour (preferably Softasilk if you can get it. If not any cake flour will do)
• 1 1⁄2 cups flaked coconut
• 1 1⁄2 cups  chopped black walnuts
• 1⁄2 teaspoon cream of tartar
• 3⁄4 cup  mashed banana

• Cream cheese black walnut frosting

• 1 (8 ounce) package cream cheese
• 1⁄2 cup margarine
• 2  teaspoons vanilla
• 1 (1 lb) box powdered sugar
• 1 1⁄3 cups coconut
• 1  cup black walnut

Directions

1. Cream margarine and shortening; gradually add sugar, beating until light and fluffy and sugar is disolved.
2. Add well beaten egg yolks.
3. Combine buttermilk and soda, stir until soda disolves.
4. Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
5. Stir in vanilla.
6. Add black walnuts and coconut, stirring well.
7. Beat egg whites (at room temperature with cream of tartar) until stiff peaks form.
8. Fold egg whites into batter.
9. Pour batter into greased and floured 9-inch round cake pans.
10. Bake at 350 degrees for 30 minutes.
11. Cool in pans for 10 minutes.
12. Remove from pans and cool completely.
13. Spread chilled cream cheese black walnut frosting between layers, top and sides of cake.
14. If desired, you may drizzle chocolate glaze around top edge of cake.