2 c. sugar
5 eggs, separated
1 stick butter
2 c. cake flour
1/2 c. Crisco
1 c. buttermilk
1 can angel flake coconut (optional)
1 tsp. baking soda
1 c. pecans, chopped
1 tsp. vanilla

Cream butter and Crisco. Add egg yolks and sugar; beat slowly. Add soda to buttermilk and mix alternately with flour to sugar mixture and beat slowly. Add coconut and pecans, then follow in beaten egg whites. This will make 3 round layers. Bake for 40 minutes at 325 to 350 degrees.

ITALIAN CREAM ICING:

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

Cream cheese and butter together. Add remaining ingredients. Mix well. Spread on cooled cake.