Italian Cream Cake
Serves: 1 9-inch cake
I was at a book club the other night to chat about The Man She Married, and my friend Phyllis served this cake. It was so thick she actually had to lean into it to cut it. Bake it. Please. It’s like eating cake heaven. Here is Phyllis’ recipe…
  • ½ cup shortening
  • ½ cup butter
  • 1⅔ cups sugar
  • 6 eggs, separated
  • 1 cup buttermilk
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups flour
  • ¾ teaspoon vanilla
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • ½ cup quartered maraschino cherries (approx. 15 cherries)
  • ¼ teaspoon cream of tartar
  1. 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 350 degrees for 30 to 40 minutes or until done. (I have used just two 9-inch pans and it works fine! The layers are just thicker.) Cool for 10 minutes, remove from pan.
Recipe by Southern Lady Magazine at