1 tsp. baking soda
1/2 tsp. salt
2 c. sugar
1 stick butter
2 c. cake flour
1 c. angel flake coconut
5 eggs, separated
1/2 c. vegetable oil
1 c. buttermilk
1/2 c. chopped pecans
1 tsp. vanilla

Cream butter and vegetable oil, add sugar, vanilla and egg yolks, beating well. Add soda to buttermilk, mixing alternating with flour and salt to sugar mixture, and beating slowly. Add coconut and pecans. Then fold in beaten egg whites. Bake at 350 degrees for metal pans, 325 degrees for glass pans for 35 minutes or until done. Makes 3 layers.

ICING FOR ITALIAN CREAM CAKE:

1 (8 oz.) pkg. cream cheese
1/2 c. chopped pecans
1/2 stick butter, soft
1 tsp. vanilla
1 box powdered sugar

Cream together and spread on cool cake.