Submitted by Debbie Danekas, Booneville, Ark.
Ingredients:
1 stick butter
1/2 tsp baking soda
1/2 C Crisco
1/4 tsp salt
5 egg yolks
2 C all-purpose flour
2 C sugar
1 C buttermilk
1 tsp vanilla
1 C chopped pecans
5 egg whites, stiffly beaten
1 1/2 C angel flaked coconut
Directions:
Cream butter with Crisco, then add egg yolks and sugar. Blend well. Add flour, salt and baking soda alternately with buttermilk. Mix in vanilla coconut and nuts. Finally, fold in beaten egg whites. Pour in three greased 9-inch pans and bake 35 to 40 minutes at 350 degrees.
Icing:
Ingredients:
8 ounces softened cream cheese
1 stick room temperature butter
16 ounces powdered sugar
1 tsp vanilla
3/4 C chopped pecans
Directions:
Blend the cream cheese, butter, sugar and vanilla well. Then spread on cake and cover with the pecans pressing lightly.
