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 sugar.
Gradually add egg yolks, beating well. Add soda to buttermilk.
Add alternately, buttermilk and flour, to sugar mixture while beating slowly.
Add coconut and pecans.
Beat egg whites and fold into mixture.
Pour mixture into 3 layer cake pans.
Bake at 325\u00b0 to 350\u00b0 for 40 minutes or until done.