Ingredients:
1-cup buttermilk
1-teaspoon baking powder
5 large eggs, separated
2 cups sugar
1 stick butter, soft
½ cup shortening
1-teaspoon vanilla
1-cup pecans, chopped
1 can coconut, chopped,
2 cups flour.
Instructions:
Cream shortening, butter, sugar and egg yolks in a large bowl, add flour and buttermilk, mix well and add coconut, pecan nuts, beat, vanilla and well.In a separate bowl, beat egg whites until stiff and mix into cake. Bake at 325 ° for 30 to 35 minutes in 3 layers pans. Let cool before frosting.
Glaze:
4 tablespoons butter 1 teaspoon vanilla
8-ounce cream cheese 1 box powdered sugar
1-cup walnuts, chopped.
Mix and spread frosting on the plains. Place 1 / 3 cup chopped walnuts on the first layer of ice, add 1/3-cup chopped walnuts 2ndLayer of frosting. Finish spreading icing on the cake and sides and then place 1/3-cup chopped walnuts on top.
Serves 8 to 10
Note: This cake can be made into a cake by baking in a 9x13-inch casserole dish, but it is not nearly as good. Another fun and good idea it is, between three and six drops of food coloring, depending on how his life add the color. I sometimes food coloring to the cake and ice cream, and sometimesonly to either the cake or the icing. I choose my colors, pick through the holidays, for example, I red or green for Christmas.
This recipe is featured in "What's Cooking?" Cookbook.
You can find this recipe and many more just like this on a http://www.cristiescookin.com
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