Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 1 \N | Stick butter |
| ½ cup | Shortening |
| 5 \N | Egg yolks |
| 1 teaspoon | Soda in 1 c. buttermilk |
| 2 cups | Flour |
| 1 teaspoon | Vanilla |
| 1 cup | Chopped pecans |
| 1 cup | Angel coconut |
| 5 \N | Egg whites; beaten |
| 1 \N | Stick butter |
| 8 ounces | Cream cheese |
| 1 \N | Box powdered sugar |
| 1 teaspoon | Vanilla |
| 1 cup | Chopped nuts |
FROSTING
Preparation : Cream sugar, shortening and butter. Add egg yolks; mix well.
Add buttermilk; add flour and vanilla. Beat well. Fold in pecans, coconut and whites. Bake in 9x13-inch greased pan at 350 degrees for 30 minutes.
Combine butter and cream cheese. Add sugar, vanilla and nuts.
Recipe by: Cookbook USA
Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@...> on Feb 11, 1998