1 stick butter, soft
1/2 c. Crisco
2 c. sugar
5 eggs, separated
1 tsp. baking soda
2 c. flour
1 c. buttermilk
1 tsp. vanilla
1 c. pecans

Cream butter, Crisco and sugar until light and fluffy. Add egg yolks one at a time, beating well after reach addition. Dissolve soda in buttermilk. Add to creamed mixture alternately with flour, mixing well after reach addition. Stir in 1 teaspoon vanilla, coconut and pecans.

Fold stiffly beaten egg whites gently into batter. Pour into prepared 9x13 inch pan or 3 (9 inch) pans. Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE ICING:

1 tsp. vanilla
1 stick butter, soft
1 box powdered sugar
8 oz. pkg. cream cheese
Coconut and pecans for garnish, if desired

Combine butter, softened cheese, vanilla and powdered sugar. Mix well. Spread on cool cake. Garnish with nuts and coconut.