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Italian Cream Cake #2




Source of Recipe


Aunt Saunny


List of Ingredients




1/2 cup shortening
1/2 cup butter
1 2/3 cups sugar
6 eggs, separated
1 cup buttermilk
3/8 tsp. baking soda
1/2 tsp. salt
2 cups flour
1 tsp. vanilla extract
2 cups shredded coconut
1 cup chopped pecans (Note: we would lightly toast them to improve
flavor.)
1/2 cup, quartered maraschino cherries (about 15 cherries) (Note: we
might go with fresh or frozen here.)
1/4 tsp. cream of tartar

Frosting:
1/2 cup butter at room temperature
(1) 8 ounce package cream cheese, softened
4 cups powdered sugar
3/4 tsp. vanilla extract
1 cup chopped pecans (Again, we would lightly toast them).



Recipe



Preparation:

For The Cake

Cream the shortening, butter and sugar until light and fluffy. Add the egg yokes, one at a time, and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut, pecans and cherries. Beat egg whites with cream of tartar
until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 to 40 minutes or until done. Cool 10 minutes, then remove from pan.

For the Frosting: Cream the butter and cream the cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Add pecans, or sprinkle on top of frosted cake.