Name: Italian Cream Cake
Yield: 4 servings
Ingredients: 1 stick margarine; 1/2 cup Crisco; 2 cups sugar; 5 egg yolks; 1 small can coconut; 5 egg whites, stiffly beaten; 2 cups plain flour, sifted; 1 tsp. baking soda; 1 cup butter; 1 tsp. vanilla; 1 cup chopped pecans

1

Cream together margarine and Crisco.

2

Add sugar and beat until smooth.

3

Add egg yolks and beat well.

4

Combine flour and baking soda and beat well.

5

Add creamed mixture alternately with buttermilk.

6

Stir in vanilla, coconut, and nuts.

7

Fold in egg whites.

8

Bake in 3 greased 8 to 9 inch pans at 350 degrees for 25 minutes.

Italian Cream Cake

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