Italian Cream Cake - cooking recipe

Ingredients

2 c. sugar
5 eggs, separated
1 stick oleo
1/2 c. Crisco
2 c. cake flour
1 c. buttermilk
1 c. Angel Flake coconut
1 tsp. soda
1 c. chopped pecans
1 tsp. vanilla

Preparation

Cream oleo and Crisco.
Add sugar gradually, creaming well. Add egg yolks, beating well.
Add soda to buttermilk, mixing alternately with flour to sugar mixture and beat slowly.
Add coconut and pecans, then fold in beaten egg whites.
Makes 3 layers.
Bake at 325\u00b0 to 350\u00b0 for 40 minutes or until done, using layer cake pans.