Italian Cream Cake - cooking recipe

Ingredients

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

Preparation

Cream oleo and shortening with sugar.
Add egg yolks.
Sift together flour, soda and salt.
Add alternately with buttermilk. Add vanilla, coconut and pecans.
Last, fold in stiffly beaten egg whites.
Bake at 350\u00b0 for 35 minutes (test).
Make 3 layers or one 9 x 13-inch pan (large cake).