1/2 cup solid shortening

2 cups sugar

5 eggs, separated

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla extract

1 (3-1/2 oz.) can flaked coconut

1 cup chopped pecans

Chocolate Fudge Frosting (recipe follows)

Cream Cheese Topping (recipe follows)

Chocolate shavings for garnish (optional)

 

Preheat oven to 350 deg.  Grease and flour a 13x9x2-inch pan.  Cream butter and shortening in a large mixer bowl.  Add sugar and beat until smooth.  Add egg yolks; beat well.

 

In another mixer bowl, beat egg whites until they are stiff, but not dry; set aside. 

 

Combine flour and soda, and add to creamed mixture alternately with buttermilk.  Stir in vanilla.  Add coconut and pecans.  Fold in egg whites.

 

Pour into prepared pan and bake 30 to 35 minutes, until cake tests done whan a cake tester inserted in middle comes out clean.  Cool to room temperature.  Spread Chocolate Fudge Frosting on top of cake only.  Refrigerate until frosting is firm.  Cover with Cream Cheese Topping.  Garnish with chocolate shavings.  Store, covered, in refrigerator.

 

 

 

1/2 cup butter

1-1/2 (1 oz.) squares unsweetened baking chocolate

1/2 cup milk

2 cups sugar

1/2 cup chopped pecans

1 teaspoon vanilla extract

 

Combine butter, chocolate, milk, sugar, and pecans in saucepan.  Stir over medium heat until sugar is dissolved.  Boil 2-1/2 minutes.  Remove from heat, add vanilla; cool.  Beat until of spreading consistency.  Makes enough frosting for one 13x9x2-inch cake or two 9-inch cake layers.

 

 

 

1/2 cup powdered sugar

3 ounces cream cheese, softened

8 ounces frozen nondairy whipped topping, thawed

 

Cream sugar with cream cheese; fold in whipped topping.  Use as directed.