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
Strawberry Banana Pudding
Instant Pot Vegetable Beef Soup
Sausage, Egg and Cheese Breakfast Roll-Ups
Surprise move sends shockwaves across NFL: Kansas City Chiefs decline to host Pride Night, “It’s a woke agenda”
People Are Only Now Figuring Out What The WC Toilet Sign Means
Man Buys Abandoned Farm for Last $1K, Dollars Fall on His Head as He Checks Attic — Story of the Day
Diana had spent all her savings on buying her son’s suit for the wedding, and she couldn’t wait to see his reaction when she surprised him at home.
Chicken Pot PieBiscuits
Arabic Cake Recipe