Italian Cream Cake - cooking recipe

Ingredients

1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
1 small can Angel Flake coconut
2 c. cake flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
5 egg whites, stiffly beaten
1 c. chopped pecans

Preparation

Cream butter and shortening.
Add sugar and beat until smooth. Add egg yolks and beat.
Combine flour and soda.
Add to cream mixture, alternating with buttermilk.
Stir in vanilla.
Add coconut and pecans.
Fold in egg whites.
Pour batter into greased and floured 8 or 9-inch cake pans.
Bake at 350\u00b0 for 25 minutes. Top with Cream Cheese Frosting when cool.