Italian Cream Cake

• 1/2 c. shortening
• 1/2 c. butter or margarine
• 1 2/3 c. sugar
• 6 eggs, separated
• 1 c. buttermilk
• 3/4 tsp. soda
• 2 c. shredded coconut
• 1 c. chopped pecans
• 1/2 c. maraschino cherries, quartered
• 1/4 tsp. cream of tartar
• 1/2 tsp. salt
• 2 c. flour
• 3/4 tsp. vanilla
• 1/4 tsp. butter flavor

1. Cream shortening, butter and sugar until light and fluffy.
2. Add egg yolks one at a time and beat well after each addition.
3. Add buttermilk alternately with dry ingredients, ending with flour. Stir in flavoring, coconut, pecans and cherries.
4. Beat egg whites with cream of tartar until stiff.
5. Fold into cake mixture.
6. Bake in three 9-inch layer pans, greased and lined with waxed paper at 350u0b0 for 30 to 40 minutes or until done.
7. Cool 10 minutes and remove from pan.

shortening, butter, sugar, eggs, buttermilk, soda, coconut, pecans, maraschino cherries, cream of tartar, salt, flour, vanilla, butter flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=189765 (may not work)