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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Cookbook: Kitchenology: Pasadena (Texas) School Service Assoc. 1976 Ingredients:
1 cup buttermilk |
1 teaspoon baking soda |
5 eggs, separated |
2 cups sugar |
1 cup chopped pecans |
1/2 cup butter |
1/2 cup shortening |
2 cups flour |
1 teaspoon vanilla |
1 cup angel flake coconut |
1 (8 ounce) package cream cheese |
2 cups powdered sugar |
1 teaspoon vanilla |
1/2 cup butter, at room temperature |
1 cup chopped pecans |
1 cup angel flake coconut |
Directions:
1. Preheat oven to 325 degrees.
2. Combine baking soda and buttermilk, let stand a few minutes.
3. Cream sugar, butter, and shortening.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
6. Place this mixture in a separate bowl.
7. Wash and dry the mixing bowl.
8. Beat egg whites until stiff.
9. Fold egg whites into batter.
10. Stir in pecans and coconut (gently).
11. Bake in 3 (9 inch) greased, floured layer pans.
12. Bake about 25 minutes, or until cake looks done.
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