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Italian Cream Cake

Ellen Honeycutt
Print Recipe
Servings 12
Calories 881 kcal

Ingredients
  

  • ½ cup Crisco
  • 1 stick margarine
  • 1 cup chopped pecans
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups flour
  • 2 cups flake coconut
  • 2 cups white sugar
  • 1 tsp vanilla
  • 5 eggs separated
  • ½ cup maraschino cherries chopped
  • 1 cup buttermilk

Frosting

  • 1 tsp vanilla
  • 1 stick margarine
  • 1 cup pecans
  • 8 oz cream cheese
  • 16 oz powdered sugar

Instructions
 

  • Cream shortening and margarine. Add sugar and cream well.
  • Add egg yolks, one at a time, as you beat the creamed mixture.
  • Add buttermilk slowly along with dry ingredients.
  • Stir in vanilla, coconut, pecans, and cherries. Fold in stiffly beaten egg whites.
  • Bake in 3 layers at 350° for 40 minutes.

Frosting

  • Mix well and spread on cooled cake.