GEORGIA PECAN CAKE - ICING RECIPE INCLUDED

1/2 cup margarine*

1/2 cup shortening

2 1/4 cups sugar

5 eggs, separated

2 1/2 cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

2 tbsp vanilla extract

1/2 cup grated coconut

2 cups pecans, chopped

Using an electric mixer, cream together the margarine, shorting and sugar for 15 minutes at medium speed. Add egg yolks and mix on low speed anther 5 minutes. Sift the flour and baking soda together 3 times than add to the mixing bowl alternately with the buttermilk, beginning and ending with flour. Turn off mixer and fold in the vanilla, coconut and pecans.

Beat the egg whites until stiff and gently fold into the cake batter. Divide the mixture equally into 3 9-inch greased and floured round pans. Bake at 350-degrees 30 to 35-minutes, or until the cake springs back when touched lightly in the center.

Allow cakes to cool in pan on wire racks 15 minutes before turning out to cool completely. While the cakes are cooling, prepare the following icing:

ICING

1/2 cup margarine*

2 bricks (8-oz each) cream cheese

2 lbs powdered sugar

3 tbsp vanilla

3/4 cup pecans, chopped

Cream together margarine, cream cheese, sugar and vanilla. When cakes are completely cooled, spread the icing over the layers and sprinkle each layer with 1/4 cup of the pecans. Stack layers to make a 3-layer cake.

*This is an old recipe. I suggest using butter as it is actually a healthier alternative.

file photo for reference only