Italian Cream Cake
|Shortening||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Eggs||5 , separated|
|Baking soda||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Butter||1 Teaspoon, extract|
|Coconut||2 Cup (32 tbs)|
|Maraschino cherries||1⁄2 Cup (8 tbs), chopped|
Cream shortening and butter; gradually add sugar beating until consistency of whipped cream.
Add egg yolks, one at a time, beating well after each addition.
Sift together dry ingredients and add alternately with buttermilk, blending well after each addition.
Stir in flavorings, coconut and cherries.
Fold in stiffly-beaten egg whites.
Grease and flour three 9" cake pans, spread batter evenly in each.
Bake at 350° about 30 minutes.