Italian Cream Cake

• 1/2 cup shortening
• 1/4 lb butter
• 2 cups sugar
• 1/2 teaspoon salt
• 5 egg yolks
• 1 cup buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 2 cups angel flake coconut
• 1 teaspoon vanilla
• 1/2 cup maraschino cherry, chopped
• 1 cup pecans, chopped
• 5 egg whites, stiffly beaten
• Cream Cheese frosting
• 1/4 lb butter
• 1 (8 ounce) package cream cheese
• 1 cup pecans, chopped
• 1 lb powdered sugar
• 1 teaspoon vanilla

1. Cream together shortening, butter, sugar and salt.
2. Add egg yolks and buttermilk.
3. Mix flour and soda together and add to the creamed mixture.
4. Add coconut, vanilla, cherries and pecans.
5. Fold in the stiffly beated egg whites.
6. Pour into 3 greased and floured 8" cake pans.
7. Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
8. Cream Cheese Frosting:.
9. Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.

shortening, butter, sugar, salt, egg yolks, buttermilk, flour, baking soda, angel flake coconut, vanilla, maraschino cherry, pecans, egg whites, cream cheese frosting, butter, cream cheese, pecans, powdered sugar, vanilla

Taken from www.food.com/recipe/italian-cream-cake-385442 (may not work)