Yield: 10 Servings
|\N \N||Bonnie Lee|
2 c flour 2 c sugar 1 ts vanilla ½ c butter ½ c Crisco 5 x egg yolks (reserve whites) 1 cn (3 1/2oz) coconut 1 ts baking soda 1 c pecans, chopped 1 c buttermilk 1. Mix all ingredients, except egg whites. Beat egg whites and fold into batter. Pour batter into 4 greased and floured 8" cake pans. 2. Bake in a preheated 350 degree oven for 25-30 minutes or until tops turn brown or toothpick comes out clean. Cool. Frosting: 12 oz. cream cheese ½ cup nuts 1 lb.
powdered sugar ½ cup butter 1 tsp. vanilla Mix all ingredients in medium size bowl with mixer. Spread between cake layers and on top.