Italian Cream Cake - cooking recipe

Ingredients

1 stick oleo
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. all-purpose flour
1 tsp. baking powder
1 c. buttermilk
1 tsp. vanilla
1 c. coconut
5 egg whites, stiffly beaten
1/2 tsp. salt
1 c. chopped pecans

Preparation

Cream oleo and shortening.
Add sugar and egg yolks.
Mix well.
Sift flour, soda and salt.
Add to mixture alternately with buttermilk.
Stir in coconut and chopped pecans.
Fold in beaten egg whites.
This will make 4 (8-inch) layers or 3 (9-inch) layers.
Bake at 350\u00b0.
Grease pans well and dust with flour. Cool before icing with cream cheese frosting.