Ingredients
1 teaspoon baking soda
1 cup buttermilk
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
2 cups all-purpose flour
1 teaspoon vanilla extract
4 egg whites
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preheat oven to 325 degrees f (165 degrees c). grease three 9 inch, round cake pans. combine soda and buttermilk, and let stand a few minutes. in a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. add egg yolks one at a time, beating well after each addition. mix buttermilk mixture alternately with flour into creamed mixture. stir in 1 teaspoon vanilla. in a large glass or metal mixing bowl, beat egg whites until stiff peaks form. fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. gently stir in 1 cup pecans and coconut. pour batter into prepared pans. bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool. to make the cream cheese frosting: beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. stir in 1 cup chopped pecans. frost and fill cooled cake with cream cheese frosting.
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Raw sunflower kernels — granola, bread, nut-free butter
Baking steel for superior heat transfer — pizza, artisan bread