Italian Cream Cake - cooking recipe

Ingredients

1/2 c. Crisco
1/4 c. butter or margarine
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 small can Angel Flake coconut
1 c. pecans, chopped

Preparation

Cream Crisco and butter.
Add sugar and cream until smooth. Add egg yolks and beat well.
Combine flour, soda and salt.
Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
Stir in vanilla.
Add coconut and pecans.
Fold in beaten egg whites.
Pour into 3 greased and floured 8-inch layer pans.
Bake at 350\u00b0 for 20 minutes.
Cool on wire racks for 5 minutes before removing from pan.