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
Pecan Cheesecake Pie
SPICY STEAK FAJITAS
Say goodbye to fruit flies and mosquitoes forever – the paper towel trick changes everything
Peanut jam with condensed milk with just
Mom With Over 800 Tattoos Called A Freak – Struggles To Secure Job As Businesses Won’t Hire Her
Creamy Beef and Shells
CROCKPOT BEEF TIPS & NOODLES!
Reba McEntire, aged 68, faces backlash over her latest hairstyle
Husband Mocks Old Egg Wife Bought at Flea Market, so She Asked Him to Open It