Italian Cream Cake - cooking recipe

Ingredients

1/2 c. Crisco shortening
1 stick oleo
2 c. sugar
2 c. flour, sifted
1 c. buttermilk
pinch of salt
1 tsp. soda
5 eggs, separated
1 can Angel Flake coconut (optional)
1 c. pecans
1 tsp. vanilla

Preparation

Cream Crisco, oleo and sugar together.
Beat egg yolks and add to creamed mixture.
Dissolve soda in buttermilk and add alternately with flour to which a pinch of salt has been added. Add coconut and pecans and fold in beaten egg whites and vanilla. Bake in 9-inch cake pans for 30 to 40 minutes in 350\u00b0 oven.