| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter or margarine |
| 1/2 |
c |
Shortening |
| 1 |
ts |
Baking soda |
| 2 |
c |
Flour |
| 2 |
c |
Sugar |
| 5 |
|
Egg yolks |
| 1 |
c |
Buttermilk |
| 2 |
ts |
Vanilla |
| 1 |
sm |
Cn coconut |
| 1 |
c |
Chopped pecans |
| 5 |
|
Egg whites, beaten |
|
|
Frosting: |
| 1 |
|
8-oz pk cream cheese |
| 1 |
|
Box powdered sugar |
| 1/2 |
|
Stick butter or margarine |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Cream shortening & butter, add sugar & egg yolks. Beat well. Combine dry
ingredients, add to mixture with butter & flour. Add coconut & 3/4 c
pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min.
Frosting:
Cream together & add the remaining pecans.
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