Italian Cream Cheese Cake

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Italian Cream Cheese Cake

1 cup butter

1/2 cup Crisco

2 cups sugar

5 egg yolks

2 cups flour

1 tsp baking soda

1 cup butter milk

1 tsp vanilla

1 cup coconut

1 cup chopped pecans

5 egg whites, stiffly beaten

Cream butter and Crisco. Add sugar and beat well. Add egg yolks one at a time, beating well after each. Add flour and soda, alternating with the buttermilk. Add vanilla and stir in coconut and pecans. Stir in stiffly beaten egg whites 2 tbls at a time. Pour into 9 inch cake pans, sprayed with Pam.

Bake at 350 degrees for 20-25 minutes or until tester appears clean. Cool completely and frost with cream cheese frosting.