ITALIAN CREAM CAKE

By cecelia26_

Ingredients

• Cake:
• 1/2 cup shortening
• 1/2 cup butter
• 2 cups sugar
• 5 eggs, separated
• 1 cup buttermilk
• 1 teaspoon baking soda
• dash of salt
• 2 cups flour
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1/2 cup quartered maraschino cherries (approx. 15 cherries)
• 1/2 teaspoon cream of tartar
• Frosting:
• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts, toasted

Preparation

Step 1

Cake:
Preheat oven to 350 degrees. Combine, flour, salt, and baking soda; set aside. Beat egg whites with cream of tartar; set aside. Cream butter, shortening, sugar, and vanilla until fluffy. Add egg yolks one at a time; beating well after each addition. Add buttermilk alternately with flour mixture. Stir in coconut, cherries, and pecans. Fold in beaten egg whites. Pour batter into 3 greased 9" layer pans. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans.


Frosting:
Cream butter and cream cheese until smooth. Gradually, beat in powdered sugar until mixture is smooth. Stir in vanilla. Add pecans.


Variation:
Chocolate Italian Cream Cheese
Cake: Omit cherries and add 1/4 cup cocoa
Frosting: Add 1/4 cup cocoa