Ingredients

CAKE

1 c buttermilk

1 tsp baking soda

5 lg eggs, separated

1 c pecans, in pieces

2 c flour

2 c sugar

1 stk butter, softened

1/2 c crisco

1 tsp pure mexican vanilla

1 can(s) angel flake coconut

ICING

1 stk butter, softened

1 pkg cream cheese (8 oz)

1 tsp pure mexican vanilla

1 lb powdered sugar

1 c pecans, in pieces

Preparation

CAKE:

  1. Preheat oven to 325 degreees. Beat egg whites and set aside.

  2. Add soda to buttermilk and set aside.

  3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.

  4. Fold in egg whites, then pecans, then coconut.

  5. Pour into 3 round (greased & floured)cake pans.

  6. 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.