Italian Cream Cake - cooking recipe

Ingredients

1/2 c. Crisco
1 stick oleo
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
5 eggs
1 c. buttermilk
2 c. flour
1/2 tsp. salt
2 c. coconut
1 c. chopped pecans

Preparation

Cream Crisco, oleo and sugar.
Add 5 egg yolks, one at a time. Add dry ingredients, buttermilk, coconut and nuts.
Fold into stiffly beaten egg whites.
Bake in a 9 x 12-inch or 2 smaller pans at 350\u00b0 for 30 minutes.
Cake must be kept refrigerated. Frost with the following: