Italian Cream Cake - cooking recipe

Ingredients

1 c. buttermilk
1 tsp. baking soda
2 c. sugar
1 stick Oleo
1/2 c. shortening
5 eggs, separated
2 c. flour
1 tsp. vanilla
1 small can coconut
1 c. chopped pecans

Preparation

Combine soda and buttermilk.
Let stand a few minutes.
Cream sugar, shortening and oleo.
Add egg yolks one at a time; beaten well after each addition.
Add buttermilk alternately with flour and cream mixture.
Stir in coconut and pecans; stiffly beat egg white and fold in.
Pour into 3 x 9-inch layer pans, greased and floured.
Bake at 325\u00b0 for 25 minutes.
Frost when cool.