Italian Cream Cake

• 1/2 c. butter, softened
• 1/2 c. butter Crisco
• 2 c. sugar
• 5 large eggs, separated
• 1 Tbsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 c. buttermilk
• 1 c. flaked coconut
• Nutty cream cheese frosting
• toasted pecans and red cherries, for garnish

1. Beat butter and shortening with electric mixer until fluffy; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating until blended each time.
3. Add vanilla.
4. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour.
5. Beat at low speed until blended.
6. Stir in coconut.
7. Beat egg whites until stiff peaks form; fold into batter.
8. Pour batter into 3 greased and floured 9-inch round pans. Bake at 350u0b0 for 25 minutes.
9. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
10. Spread Nutty cream cheese frosting between layers and on top and sides of cake. Garnish with pecans and cherries.
11. Frosting recipe follows.

butter, butter, sugar, eggs, vanilla, flour, baking soda, buttermilk, flaked coconut, nutty cream cheese, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=28249 (may not work)