Italian Cream Cake - cooking recipe

Ingredients

1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick oleo
1/2 c. shortening (Crisco)
2 c. flour
1 tsp. vanilla
1 c. pecans, chopped fine
1 can Angel Flake coconut
1 c. buttermilk or substitute 1 c. sweet milk and 1 tsp. vinegar or lemon juice

Preparation

Combine buttermilk and soda. Let stand.
Beat egg whites stiff.
Cream oleo and shortening slightly.
Add sugar.
Add egg yolks, one at a time, beating after each addition.
Add buttermilk, alternately with the flour to cream mixture.
Stir in vanilla.
Fold in egg white.
Gently add pecans and coconut.
Bake in 3 layer pans for 35 to 45 minutes.
Check with toothpick.