I clipped this recipe from the Times Picayunne newspaper in New Orleans which got it from Joy Hirdes and Gustavo Gonzalez who have a blog called foodieforone.com and I want to save it here because the clipping is getting yellowed and worn. It looks too good to lose.
prep time40 Min
cook time45 Min
all purpose flour, sifted
FOR THE ICING
(1 pkg) cream cheese, softened
pecans, chopped fine
How To Make
Cream together butter, oil and sugar. Add egg yolks, one at a time, beating after each.
Add flour, baking soda and buttermilk. Add vanill, coconut and pecans.
Beat egg whites until fluffy and fold into mix. Pour into greased and floured 9X13 pan or 3 round or square pans.
bake in a preheated 325F oven for 45 minutes.
For the Icing:
Beat cream cheese and butter. Add vanilla, powdered sugar and pecans. Continue to beat until spreading consistence is reached. Spread between layers of cooled cake anad over top adn sides.
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