Italian Cream Cake - cooking recipe

Ingredients

1 stick butter
1/2 c. Wesson oil
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. flour
1 tsp. vanilla
1 c. shredded coconut
1/2 c. nuts, chopped

Preparation

Cream butter, oil and sugar.
Add egg yolks, one at a time, beating after each addition.
Stir baking soda into buttermilk. Add sifted flour into batter, alternating with buttermilk mixture. Add vanilla, coconut and chopped nuts.
Beat egg whites and fold into mixture.
Pour into a greased and floured 9 x 13-inch cake pan for a sheet cake or 3 (8 or 9-inch) layer pans.
Bake at 325\u00b0 for 45 minutes.
Cool and ice.