Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease and flour three 8- or 9-inch round baking pans. | 2. Preheat oven to 350°F. | 3. In large bowl, beat butter and shortening with mixer until combined. | 4. Add sugar; beat on medium speed until light and fluffy. | 5. Add egg yolks and vanilla; beat well. | 6. In another bowl, combine flour, baking powder and soda. | 7. Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined. | 8. Stir in chopped pecans. | 9. Thoroughly wash and dry beaters. | 10. In clean bowl, beat egg whites with mixer on high speed until stiff peaks form. | 11. Stir about one-third of egg whites into the cake batter, then fold in remaining whites. | 12. Divide batter evenly between prepared pans. | 13. Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean. | 14. Cool on wire racks for 10 minutes. | 15. Remove from pans and cool completely on wire racks. | 16. Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth. | 17. Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth. | 18. (Makes about 4 cups frosting). | 19. Assemble cake, frosting between layers and top. | 20. Sprinkle top with toasted coconut and garnish with pecan halves. | 21. Cover loosely and store in refrigerator. | 22. This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time). | 23. If you make 9 x 13-inch cake, you will only need half of frosting recipe. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/2	cup	softened	513.0	23.570999999999998	16.029	43.2
shortening	1/3	cup		604.0667	0.0	0.0	68.3333
sugar	1 3/4	3/4		1410.465	352.793	0.0	0.0
egg yolk	4		used	218.96	2.4412	10.7848	18.0472
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1 3/4	3/4		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
baking soda	1/4	teaspoon		0.0	0.0	0.0	0.0
buttermilk	3/4	cup		-	-	-	-
pecan	3/4	cup	chopped	214.76	40.248000000000005	4.42	4.524
egg white	4			68.64	0.9636	14.388	0.2244
cream cheese	12	ounces		1003.59	11.907	24.1542	97.2972
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
vanilla	1 1/2	1/2		12.095999999999998	0.5313	0.0025	0.0025
confectioner ' sugar	6 -7	cups		-	-	-	-
coconut	1/2	cup	toasted	141.6	6.0920000000000005	1.3319999999999999	13.395999999999999
pecan half		halves		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.