Italian Cream Cake

Italian Cream Cake
By: Rosanna adapted from Phyllis Thomson

½ cup “Crisco” shortening
½ cup butter (1 stick)
1 2/3 cups granulated sugar
6 eggs, separated
1 cup buttermilk
¾ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
½ cup quartered maraschino cherries (approx 15 cherries)
¼ teaspoon cream of tarter

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

Frosting:
1 cup butter (2 sticks), at room temperature
2 (8oz) packages of cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla

Cream butter and cream cheese. Gradually add sugar and vanilla. Beat until smooth and creamy. Frost cooled cake.

To Layer Cake:
Place on layer of cake on serving platter. Frost with 1/3 frosting. Layer again with another 1/3 frosting. Place last layer on top and frost top and sides with remaining frosting. Press additional coconut into frosting is you desire. Top each individual slice with a maraschino cherry! Store, covered, in refrigerator until ready to slice and serve. Yummy!