Pecan Cream Cake
This recipe is slightly adapted from the one featured in the November '13 issue of SAVEUR Magazine. A real Southern gem. The taste of the toasted pecans on top really comes through. CAKE 8 tablespoons unsalted butter, softened 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1/2 cup vegetable shortening (I used canola oil) 2 cups sugar 5 eggs, separated 1 cup shredded unsweetened coconut 1 cup finely chopped pecans (extra flour and butter for the pans) FROSTING 8 oz. cream cheese, softened 4 tablespoons unsalted butter, softened 1 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 cup chopped pecans, toasted DIRECTIONS Heat oven at 350°. Butter and flour three 8" cake pans. Whisk flour, baking soda and salt in a bowl. Whisk buttermilk and vanilla in another bowl. Cream butter, shortening and sugar in the bowl of a stand mixer fitted with a paddle attachment until fluffy, 2 t...