Ingredients: |
Ingredients: 1 cup buttermilk 1 tsp. baking soda 2 cups white sugar 1/2 cup butter 1/2 cup vegetable oil 1/2 cup shortening 4 eggs yolks 1 tsp. vanilla extract 4 egg whites 2 cups all-purpose flour 1 (3.5 oz.) pkg. flaked coconut 1 cup chopped pecans 1 (8 oz.) pkg. cream cheese, softened 1/2 cup margarine, softened 4 cups confectioners' sugar 1 tsp. vanilla extract 1 cup chopped pecans
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Directions: |
Directions:Preheat oven to 325º. Grease three 9" round cake pans. Combine soda and buttermilk, and let stand a few minutes. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 tsp. vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut. Pour batter into prepared pans. Bake in the preheated oven for 25 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 tsp. vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting. |