Recipe - Italian Cake

2 cup Sugar
1 cup Crisco
One half cup Oleo
5 Eggs; separated
1 teaspoon Vanilla
1 cup Buttermilk
2 cup Flour
1 teaspoon Soda
One half teaspoon Salt
2 cup Coconut
1 cup Chopped pecans

Cream sugar and Crisco; add oleo and beat until fluffy. Add egg yolks.
Beat. Add dry ingredients with buttermilk and vanilla. Fold in coconut,
nuts and beaten egg whites. Bake in 3 layer pans for 2530 mins. at 350 F.
Frost with 1 One half pounds powdered sugar, 1 tsp. vanilla, one stick oleo and
one 8oz. pkg. of cream cheese.

Posted to BakeryShoppe Digest V1 #221 by "William & Evelyn Hall"
wchall@nevia.net on Sep 6, 1997