Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings
Amish Cinnamon Bread
These are eaten and I get a crumb; they never survive a minute out of the oven.
Southern Blueberry Cobbler
Little Girl Misses Her Last Bus to Help an Elderly Woman, and the Next Day Her Mother Finds a Letter by the Door— Story of the Day
Pepperoni Pizza Sloppy Joes
Elon Musk unveils Tesla Preps Robotaxi API with New Features, Unveiling Slated in August
Garlic Roasted Chicken and Potatoe
Swedish Meatball Pasta Bake
How to Unclog Shower Head Holes and Increase Water Pressure
