Italian Cream Cake

Betty Rogert, Blair Nebraska

1/2 cup shortening
1/2 cup butter
1-2/3 cup sugar
6 eggs, separated
1 cup buttermilk
3/4 teaspoon baking soda
1/2 teaspoon salt
2  cups flour
3/4 teaspoon vanilla
2 cups shredded coconut
1 cup chopped pecans
1/2 cup quartered maraschino cherries
1/4 teaspoon cream of tartar

Frosting

1/2 cup butter
1 (8 oz.) package cream cheese
4 cups powdered sugar
3/4 teaspoon vanilla
1 cup pecans

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. 

Cream butter and cream cheese.  Gradually add sugar and vanilla.  Beat until smooth and creamy.  Add pecans or sprinkle on top of frosted cake.