Pink Italian Cream Cake

1. 1

   Preheat oven to 350°F. Grease and flour 2 layer cake pans.

2. 2

   Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until light and fluffy.

3. 3

   Add egg yolks one at a time, creaming after each addition.

4. 4

   In a separate bowl, mix the maraschino cherry juice and buttermilk.

5. 5

   In another bowl, mix the flour, salt, and baking soda.

6. 6

   Add half of the wet ingredients to the creamed mixture, then mix in half of the dry ingredients. Repeat with remaining wet and dry ingredients.

7. 7

   Fold in coconut.

8. 8

   Beat egg whites to stiff peaks and gently fold into the batter.

9. 9

   Divide mixture between prepared pans and bake for 45 minutes, or until a toothpick inserted in the center comes out clean.

10. 10

    Remove from oven and cool completely before icing.

For the Icing

1. 1

   Beat margarine, cream cheese, powdered sugar, and vanilla until light and creamy.

2. 2

   Spread icing between layers and over entire surface of cake.

3. 3

   Press toasted pecans around the periphery of the cake and arrange remaining nuts on top.