This is per Pat's request:
Italian Cream Cake
Cream------1/2 cup Crisco
1 stick Butter
2 Cups sugar
Add, one at a time---5 egg yolks Beat well after each one. (save the egg whites)
Mix together---1 tsp. vanilla extract
1 Cup Buttermilk
Sift together----1 tsp baking soda
2 cups flour
1/2 tsp. salt Add alternatly with buttermilk mixture.
Stir in -----------2 cups coconut
1 cup chopped pecans
Fold in-----5 egg whites, stiffly beaten
Pour batter into 3 round cake pans that have been well buttered and floured.
Bake at 350 deg. until top of cake springs back.
May use ---3---8" pans or
2----9" pans
Frosting:
1 stick butter
8 oz of cr. cheese, softened
1--1# box of Powdered Sugar Cream until smooth and fluffy.
Add: 1 cup chopped pecans, fold in and frost the layers
Keep in the refrig covered until serving.