Italian Cream Cake Betty Rogert, Blair Nebraska
Frosting
Cream shortening, butter, and sugar until light and fluffy. Add egg yolks, one at a time and beat well after each addition. Add buttermilk alternately with dry ingredients, ending with flour. Stir in vanilla, coconut, pecans and cherries. Beat egg whites with cream of tartar until stiff. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350ºF for 40 minutes or until
done. Cool 10 minutes, remove from pan.
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2010 Nathan Krämer Blair, Nebraska http://www.nathankramer.com/cookbook/ |