Italian Cream Cake

Filling:
           1/2 cup Criso
           1/2 cup Oleo
           2 cups Sugar
           5 egg Yolks
           1 cup Buttermilk
           1 t. Soda
           2 cups Flour
           2 t. Vanilla
           1 can Coconut
           5 egg Whites 

Cream shortening & oleo. Add sugar & cream together. Add egg yolks one at a time. Put soda in buttermilk, then
add alternately with flour to mixture. Add vanilla & coconut, then fold in beaten egg whites. 

Bake in 3 pans at 350. 

Filling:
           1 stick Oleo, softened
           8 oz pkg Cream Cheese
           1 box Powdered Sugar
           1 cup chopped Pecans

Cream together & spread between layers & on top.