Italian Cream Cake
|Crisco||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Flour||2 Cup (32 tbs)|
|Coconut||2 Cup (32 tbs)|
|Pecans||1 Cup (16 tbs)|
Cream Crisco, butter and sugar together.
Separate eggs and 5 yolks, one at a time.
Add dry ingredients along with buttermilk.
Stir in nuts.
Fold in stiffly beaten egg whites.
Bake in 3 greased and floured 9 inch pie pans.
Bake for 30 minutes or until done.