Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings
My husband is hooked to this recipe. We are done with 1 helping and he promptly seeks seconds
Easy Italian Meatloaf
Creamed Chipped Beef on Toast
Cloves and Onion: A Timeless Tradition with Modern Benefits
Croque monsieur with bechamel sauce
Here’s how to make a trap for flies and mosquitoes at home: it only takes a few minutes
Crafting Culinary Magic: Grandma’s Homemade Cheese Recipe
Four boys singing in church is the funniest thing I’ve seen. Keep your eyes on the boy in the vest
Step-Sibling Nightmare: How I Got Revenge After They Made My Life Hell