Italian Cream Cake And Cream Cheese Icing - cooking recipe

Ingredients

1 c. buttermilk
5 eggs, separated
1 stick oleo
2 c. sifted flour
1 c. chopped pecans
1 small can Angel Flake coconut
1 tsp. soda
2 c. sugar
1/2 c. Crisco
1 tsp. vanilla

Preparation

Combine soda and buttermilk and let stand a few minutes.
Beat egg whites until stiff.
Cream sugar, oleo and Crisco.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk alternately with flour to creamed mixture.
Stir in vanilla.
Fold in egg whites.
Gently stir in pecans and coconut. Bake in three 9-inch greased and floured layer
pans at 325\u00b0 for 25 minutes or until cake tests done.
Cool before frosting with Cream Cheese Icing.