Easy Cream Cake Recipe In English

                               Preparation Time:60 mints

Ingredients!
5 egg yolks
1 1/4 c. buttermilk
1/4 c. butter, softened
½ c. chopped maraschino cherries
¼ cup maraschino cherry syrup
1 c. fresh frozen coconut, thawed
1 c. chopped pecans

For Topping!
1 (8 oz.) block cream cheese
1/2 c. unsalted butter, softened
1/2 c. Crisco
1 box (1 lb) powdered sugar
1 Tbsp. milk (I omitted)
1 tsp. vanilla
¾ cup chopped pecans.

 Method!

Preheat oven to 350 degrees.  Grease and flour two 8″ or 9″ cake pans and set aside.

Mix cake mix with rest of ingredients and mix well.  Pour batter into prepared pans and bake 35-40 minutes or until a toothpick inserted in the middle comes out clean.  Cool for 10 minutes and then turn out onto a wire rack to cool completely.

Meanwhile, prepare the Cream Cheese Icing.  Beat the cream cheese, butter and vegetable shortening until smooth.  Beat in the powdered sugar, milk & vanilla until well blended.  When the cake is completely cool, spread 1/3 of the icing over one cake layer, place the other on top and spread the remaining frosting over the top and sides.  Sprinkle top of cake with the ¾ cup of pecans (I opted to press them into the sides and use drained cherries to decorate the top.) Cover cake in air-tight container and refrigerate overnight, or longer, to allow the flavors to meld.  Remove from fridge at least two hours before serving; serve at room temperature.