Italian Cream Cake

• 2 c. sugar
• 1/2 c. (1 stick) margarine
• 1/2 c. salad oil
• 1 tsp. soda
• 2 c. flour, sifted
• 1 c. Angel Flake coconut
• 1 tsp. vanilla
• 5 eggs, separated

1. In large mixing bowl place sugar, margarine (which has been softened to room temperature) and oil.
2. Beat the sugar mixture until it is fluffy and has a creamy look.
3. Add egg yolks, one at a time, blending into sugar each time.
4. Set aside while you beat egg whites, beating until you can form a peak with your spatula.
5. Blend in the flour with the soda added, alternately with the buttermilk. Mix well, then fold in by hand the coconut, vanilla and egg whites. Pour into three greased and floured 8-inch cake pans or (2) 9-inch pans.
6. Bake in a 350u0b0 oven for thirty (30) minutes or until cakes spring back when slightly pressed on top.
7. Cool cake layers for 45 minutes before frosting.

sugar, margarine, salad oil, soda, flour, angel, vanilla, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723599 (may not work)