Italian Cream Cake - cooking recipe

Ingredients

1 stick (1/4 lb.) margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1/2 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
1 can Angel Flake coconut
5 egg whites, beaten stiff

Preparation

Cream margarine, Crisco and sugar.
Add egg yolks and beat until smooth.
Sift cake flour, soda and salt.
Add to sugar mixture alternately with buttermilk until all ingredients blended well.
Add pecans and coconut and mix well.
Beat egg whites until stiff.
Fold in egg whites and vanilla.
Bake in three 8-inch layer cake pans (greased and floured) at 350\u00b0 for 25 minutes.
Top with Italian Cream Cheese Filling.