Spanish Cream Cake - cooking recipe

Ingredients

2 c. sugar
1 1/4 c. vegetable oil
1/2 c. margarine (1 stick)
5 eggs, separated
1 tsp. soda
1 c. pecans
2 c. all-purpose flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
2 c. coconut

Preparation

Heat oven to 350\u00b0.
Grease and flour three 9-inch round layer pans.
Cream sugar, oil and margarine until fluffy.
Add egg yolks; beat.
Add dry ingredients and mix.
Add buttermilk, vanilla, coconut and pecans. Mix well.
Beat egg whites until stiff but not dry; fold in.
Pour batter into prepared pans.
Bake for 30 minutes.
Remove layers from pans; cool.
Fill and frost with Spanish Cream Icing.