Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- cream cheese frosting:
- 11 ounces cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
Directions
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
- Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
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