Italian Cream Cake

• 1 c. buttermilk
• 1 tsp. soda
• 5 eggs, separated
• 2 c. sugar
• 1 stick butter
• 1 small can coconut
• 1/2 c. Crisco
• 2 c. flour, sifted
• 1 tsp. vanilla
• dash of salt
• 1 c. pecans, chopped

1. Combine soda and buttermilk and let stand a few minutes.
2. Beat egg whites until stiff.
3. Cream sugar, oleo and Crisco together. Add egg yolks and beat well.
4. Add buttermilk and flour to creamed mixture alternately.
5. Stir in vanilla.
6. Fold in stiffly beaten egg whites gently.
7. Stir in pecans and coconut.
8. Bake in three 9-inch layer cake pans that have been greased and floured.
9. Bake at 325u0b0 for 25 to 35 minutes.
10. Test with toothpick in center of cake, when it comes out clean, cake is done.
11. Cool and frost with the following icing.

buttermilk, soda, eggs, sugar, butter, coconut, crisco, flour, vanilla, salt, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=219343 (may not work)