Italian Cream Cake(Ella Drgac'S Grand Champion) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 325\u00b0.
Combine soda and buttermilk.
Let stand a few minutes.
Beat egg whites until stiff.
Cream sugar, margarine and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk, alternating with flour to creamed mixture.
Add vanilla; fold in egg whites.
Gently stir in pecans and coconut.
Bake in three 9-inch greased and floured pans at 325\u00b0 for about 25 minutes or until done.
Frost when cool.