Italian Cream Cake - cooking recipe

Ingredients

1 c. buttermilk
5 eggs, separated
1/2 c. shortening (Crisco)
2 c. flour
1 can coconut
1 tsp. soda
1 stick margarine
1 tsp. vanilla
2 c. sugar
1 c. chopped nuts

Preparation

Mix
soda and buttermilk and let stand.
Beat egg whites until stiff.
Cream
oleo,
sugar and shortening until fluffy. Add
egg yolks and beat well, about 4 minutes fast speed.
Add vanilla. Add flour alternating with milk.
Fold in coconut and pecans,
add egg white.
Bake in 3 greased and floured pans at 325\u00b0 for 25 minutes or when top is firm and brown.