Cream cake
Cakes

1 stick + 6 tablespoons unsalted butter, soft 2 tablespoons oil 2 cups Granulated Sugar 5 large egg yolks 1 teaspoon vanilla extract 2⅓ cups of all-purpose flour* 1 teaspoon baking soda 1 cup buttermilk, room temperature 1 cup pecan pieces (I like to toast pecans for better flavor) 1⅓ cups (3.5 ounces) sweetened coconut 5 large egg whites, free of egg yolk traces Cream Cheese Frosting 2 packages (8 ounces) cream cheese 2 sticks or 1 cup unsalted butter, very soft 2 pounds or 8 cups Confectioners Powdered Sugar 1 teaspoon vanilla extract Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe. Pecans and coconut for decoration, as desired
0
7
0
Comments