Italian Cream Cake

  • 1/2 cup butter flavor Crisco

  • 1 stick of real butter

  • 2 cups sugar

  • 1 tsp. soda

  •  1 tsp. salt

  • 2 cup flour

  • 2 Tablespoon Butternut Flavoring

  • 1 cup buttermilk

  • 2 cup coconut

  • 1 cup chopped nuts

  • 1/2 cup maraschino cherries

  • 5 eggs separated

 

Prepare 3 round cake pans with butter and flour. Whip egg whites until stiff.  Set aside.

 

Cream butter and Crisco together.  Add sugar.  Shift flour, salt and soda into butter and Crisco.  Add Butternut Flavoring, 5 egg yokes, buttermilk.  Blend in coconut, nuts and cherries.  Fold in stiffly beaten egg whites. Bake 350 for 40 minutes

 

 Icing

  •  1 stick real butter

  • 1 8 oz cream cheese

  • 1 tsp. Butternut Flavoring

  • 1 Box Powdered Sugar

 NOTES:

  • Butternut Flavoring is sometimes hard to find, I have to order it or substitute with vanilla
  • I also double the icing recipe as one batch never seems to cover the cake entirely--I have left overs when I do this though.
  • Sometimes I toast my pecans and coconut depending on my time.
  • I have actually made it in a 9x13 pan as well and a two layer cake.  Just adjust  your baking times accordingly.