Italian Cream Cake - cooking recipe

Ingredients

1/2 c. real butter
1/2 c. vegetable oil
2 c. sugar
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. flour, sifted
1 tsp. vanilla
1 c. coconut
1/2 c. chopped nuts

Preparation

Cream butter, oil and sugar.
Add egg yolks, one at a time, beating after each addition.
Stir baking soda into buttermilk. Add small amount of flour to butter, beating on medium speed, alternating with buttermilk mixture.
Add vanilla, coconut and pecans.
Beat egg whites in separate bowl until stiff and fold into cake batter.
Pour into greased and floured 9 x 13-inch pan or three 8-inch layer pans.
Bake for 45 minutes in 325\u00b0 oven. Cool and ice.