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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This makes a fabulous three layer cake better than any I've ever had from a bakery. If I don't make this at Christmas I better not show up. Found this in my church cookbook printed in the 70's. Another family favorite for at least 20 yrs. Ingredients:
1/2 cup margarine |
1 teaspoon baking soda |
1/2 cup shortening |
1 cup buttermilk |
2 cups sugar |
1 teaspoon vanilla |
5 eggs |
1 cup chopped pecans |
2 cups flour |
3 1/2 ounces coconut |
2 (8 ounce) packages cream cheese, use 1 1/2 packages to equal 12ozs |
6 tablespoons margarine |
20 ounces powdered sugar |
1 1/2 teaspoons finely chopped nuts |
1 1/2 teaspoons vanilla |
Directions:
1. Cream margarine and shortening; add sugar and beat until smooth. Add egg yolks one at a time and beat well after each. Combine flour and soda; add to mixture alternating with milk. Start and end with flour mixture. Add vanilla and mix well. Add coconut and nuts. Beat egg whites until soft peaks form. Fold egg whites into mixture. Bake in 3 greased and floured 8 inch round pans. Bake at 350 for 35-40 minutes Cool and Frost.
2. Beat cream cheese and margarine until smooth. Add sugar and mix well. Add vanilla and beat until smooth. Frost cake and sprinkle sides and top with finely chopped nuts.
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