Ingredients

The following ingredients have 12 Servings
  • CAKE
  • 1 cup(s) buttermilk
  • 1 teaspoon(s) baking soda
  • 5 large eggs, separated
  • 1 cup(s) pecans, in pieces
  • 2 cup(s) flour
  • 2 cup(s) sugar
  • 1 stick(s) butter, softened
  • 1/2 cup(s) crisco
  • 1 teaspoon(s) pure mexican vanilla
  • 1 can(s) angel flake coconut
  • ICING
  • 1 stick(s) butter, softened
  • 1 package(s) cream cheese (8 oz)
  • 1 teaspoon(s) pure mexican vanilla
  • 1 pound(s) powdered sugar
  • 1 cup(s) pecans, in pieces

Instruction

  • CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
  • Add soda to buttermilk and set aside.
  • Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
  • Fold in egg whites, then pecans, then coconut.
  • Pour into 3 round (greased & floured)cake pans.
  • Bake for 25 to 30 minutes or until done.
  • ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.