Italian Cream Cake - cooking recipe

Ingredients

5 eggs, separated
1/2 c. Crisco
2 c. flour
1 c. buttermilk
1 c. chopped pecans
1 stick margarine
2 c. sugar
1 tsp. soda
1 tsp. vanilla
1 c. coconut

Preparation

Beat egg whites and
set aside. Cream margarine and Crisco. Add sugar and egg yolks.
(Do not use light margarine.)
Add alternately with flour, soda and buttermilk.
Add vanilla, pecans and coconut.
Blend in egg whites.
Bake in three 9-inch pans at 350\u00b0 until done.
Cool and frost.