Pecan-Espresso Birthday Cake with Coffee Icing
INGREDIENTS
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For the cake:
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1 1/2 cups sugar
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5 1/2 cups pecans halves
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2 tablespoons instant espresso powder (I use Medaglia D’Oro)
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14 large eggs, separated
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1 3/4 teaspoon cream of tartar
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For the coffee cream and decoration:
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16 ounces Tofutti cream cheese, at room temperature
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8 ounces Earth Balance natural shortening, at room temperature
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4 ounces Spectrum organic all-vegetable shortening, at room temperature
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1 3/4 cups powdered sugar
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1/4 cup maple syrup
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about 1 1/2 tablespoons coffee extract, or to taste
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1/4 cup chocolate-covered espresso beans, coarsely chopped
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