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Bonnie Lee
2 c flour 2 c sugar 1 ts vanilla 1/2 c butter 1/2 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 1/2 cup nuts 1 lb.
powdered sugar 1/2 cup butter 1 tsp. vanilla Mix all ingredients in
medium size bowl with mixer. Spread between cake layers and on top.
Yields
10 Servings
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