Darren's Italian Cream Cake


Lord Foul

Darren's Italian Cream Cake

1 cup buttermilk 1 tsp. baking soda 2 cups sugar 1 stick butter
1/2 cup shortening 5 eggs separated Juice from 1 jar of Maraschino Cherries 2 cups sifted cake flour
1 tsp. vanilla 1 cup chopped pecans 1 cup flaked coconut

Preheat oven to 325 degrees. Combine soda and buttermilk and let stand a few minutes. Cream sugar,
butter, and shortening. Add egg yolks, one at a time, beating well after each addition. Add cherry
juice. (If you like, you can add the cherries also). Add buttermilk mixture alternately with flour
to creamed mixture. Stir in vanilla. Beat egg whites until stiff. Fold in egg whites; gently stir in
pecans and coconut. Bake in 3 (9 inch) greased and floured layer pans at 325 degrees for 25 minutes
or until cake tests done. Frost cooled cake with cream cheese icing.

Cream Cheese Coconut Pecan Icing

1(8 oz.) package cream cheese 1 stick butter 1 tsp. vanilla
1 (1oz.) box powdered sugar
2/2 cup chopped pecans 1 cup flaked coconut

Cream the cream cheese and butter well and add vanilla. Beat in sugar a little at a time. Add pecans
and coconut.

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