Italian Cream Cake - cooking recipe

Ingredients

2 c. sugar
1 stick oleo
1 tsp. soda
5 eggs (separated)
1 c. chopped pecans
1/2 c. crisco
2 c. flour
1 c. buttermilk
2 c. coconut
1 tsp. vanilla

Preparation

Combine soda and buttermilk and let stand a few minutes. Cream sugar, oleo, crisco and add egg yolks one at a time. Beat well after each addition. Add buttermilk alternately with flour to cream mixture. Stir in vanilla. Beat egg whites stiff but not dry. Fold into batter gently.
Mix in pecans and coconut. Pour in 3 nine inch cake pans or one 13 X 9 glass dish. Bake at 325 degrees until firm.