ITALIAN CREAM CAKE WITH MARASCHINO CHERRIES

Italian Cream Cake With Maraschino Cherries image

Provided by Cecelia Huddleston

Categories Cakes

Number Of Ingredients 17

5 large eggs, separated
1 c butter, softened
2 c sugar
1 tsp almond or vanilla extract
8 oz sour cream
1 tsp baking soda
dash(es) salt
2 c flour
10 oz maraschino cherries, drained & chopped
1 c flaked coconut
1 c chopped walnuts, toasted
CREAM CHEESE FROSTING
12 oz cream cheese, softened
3/4 c butter, softened
6 c powdered sugar
1 tsp almond or vanilla extract
1 c chopped walnuts, toasted

Steps:

1. Preheat oven to 350 degrees. Spray three 9" round cake pans with a cooking spray with flour or grease and flour pans.
2. In medium bowl, beat egg whites until soft peaks form; set aside. In large bowl, cream butter, sugar and extract. Beat in egg yolks. Add soda and sour cream. Gradually, add combined salt and flour. On low speed, add cherries, coconut and walnuts. Fold in beaten egg whites. Pour batter into pans. Bake for 20-25 minutes or until toothpick inserted in center of layers comes out clean. Cool in pans for 10 minutes. Turn out layers on wire rack; cool completely.
3. In large bowl, beat cream cheese and butter until light and fluffy. Gradually, beat in powdered sugar. Add extract and walnuts. Frost cake. Store in refrigerator.