1 Stick butter 1 c Pecans, chopped
1/2 c Crisco 1 sm Angelflake coconut, canned
2 c Sugar 8 oz Cream cheese
5 Eggs 1 Stick butter
1 ts Soda 1 Box powder sugar
1 c Buttermilk 1 ts Vanilla
2 c Cake flour
Cream butter, crisco and sugar together. Add eggs one at a time,
beating well. Combine soda and buttermilk. Add cake flour
alternately with buttermilk. Stir in pecans, coconut and vanilla.
Pour into 3 cakes pans lined with wax paper. DO NOT GREASE & FLOUR
waxpaper. Bake at 325F for 25-30 minutes.
Icing: Cream cream cheese, powdered sugar, butter and vanilla
together. Wait until cake cools completely then frost.
NOTE: I am sorry for and confusion about of some measurements, but
this is how it was written down. This is a very rich and good cake.
Most of the time I have seen it served was when the women wanted to
show off their cooking abilities. This is one of those recipes that
everyone asks for, but few will share it with others. I managed to
get it from my sister-in-law.
From the kitchen of Joan Mershon
Yields
1 cake