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Ingredients
- 1 Cup Buttermilk
- 5 Eggs, separated
- 1 Stick Butter
- 2 Cups Flour, sifted
- 1 Cup Pecans, chopped
- 1 tsp Baking Soda
- 2 Cups Sugar
- 1/2 Cup Shorting
- 1 tsp Vanilla
- 1 Small Can Coconut
Details
Preparation
Step 1
Preheat oven to 325F. Combine soda and buttermilk; let stand a few minutes. (Watch it, mixture will boil over) Cream sugar, butter and shortening. Add egg yolks, one at a time beating well after each addition.
Add buttermilk mixture alternately with flour. Stir in vanilla. Beat egg whites until stiff. Fold in egg whites; gently stir in pecans and coconut. Grease and flour 3 cake pans. Pour batter evenly into pans and bake for about 30 minutes.
Filling:
1 (8-oz) pkg Cream Cheese, softened
1 Box Powdered Sugar
1 Stick Butter, softened
1 tsp Vanilla
Cream butter and cream cheese. Add sugar gradually, until well combined. Add vanilla. Spread on cake and eat.
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