Italian Cream Cake - cooking recipe

Ingredients

1/2 c. Crisco
1 stick butter
2 c. sugar
1 tsp. vanilla, butter & nut flavoring (Superior brand)
1 tsp. soda
1/2 tsp. salt
2 c. flour
1 c. buttermilk
1 to 2 c. coconut
1 c. pecans, chopped
5 eggs, separated
1/2 c. maraschino cherries, chopped
1 stick butter
8 oz. cream cheese
1 c. chopped pecans
1 box powdered sugar
1 tsp. vanilla, butter & nut flavoring

Preparation

Beat egg whites stiff and set aside.
Cream Crisco, butter and sugar.
Add egg yolks one at a time and cream well.
Slowly add buttermilk alternately with dry ingredients.
Stir in flavoring, coconut, pecans and cherries.
Fold in stiffly beaten egg whites and bake in 3 greased and floured 9-inch pans at 350 degrees for 40 minutes. May use Bundt pan or 9 x 13 cake pan.
For icing, mix cream cheese and butter well.
Add flavoring.
Stir in sugar a little at a time until well blended.
Add nuts.