Italian Cream Cake - cooking recipe

Ingredients

1 1/2 c. buttermilk
5 eggs, separated
1 stick margarine
1/2 c. Crisco
2 c. plain flour
1 c. chopped pecans
1 tsp. baking powder
2 c. sugar (use 1/4 c. in with egg whites)
1 can coconut

Preparation

Combine soda and buttermilk. Let stand 5 minutes. Beat egg whites and sugar until stiff. Cream sugar, margarine and Crisco. Add egg yolks. Alternate flour, buttermilk and vanilla. Fold in egg whites and coconut. Add pecans. Makes 3 (9-inch) layers. Bake at 350\u00b0. When toothpick is inserted and comes out clean, cake is done.