Italian Cream Cake - cooking recipe

Ingredients
    1/2 c. Crisco shortening
    1 stick margarine
    5 egg whites, beaten stiff
    1 c. buttermilk
    1 c. coconut
    2 c. sugar
    5 egg yolks
    2 c. sifted flour
    1 tsp. soda
    1 c. chopped pecans
Preparation
    Cream shortening, sugar and margarine well.
    Add egg yolks one at a time, beating after each one.
    Gradually add flour and buttermilk, beating well.
    Fold in coconut, pecans and beaten egg whites.
    Bake in 3 cake pans for 30 minutes at 350\u00b0.
    Cool.

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