Cake Recipes

Ingredients
1/2 cup Crisco shortening
1 stick oleo
2 cups sugar
4 eggs, separated
2 cups flour
1 cup buttermilk
2 cups coconut (optional; I do not use)
1 cup pecans, optional
1 teaspoon soda
1 teaspoon vanilla
Cream Cheese Frosting:
One 8-ounce package cream cheese, softened
1 stick oleo
1 box powdered sugar
1 teaspoon vanilla
Chopped nuts (I use 1 cup)

Cream shortening, oleo, and sugar until smooth. Add egg yolks, one at a time, beating well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8-inch cake pans. Bake at 350 degrees for 25 minutes. (I do not put nuts in the cake - your option.)

Frosting: Beat cream cheese and oleo until smooth; add sugar and mix well. Add vanilla and nuts and heat until smooth. Spread between layers and on top and sides of cake.

Note: I use 3 cake pans or a rectangular cake pan. Grease and flour pan before pouring in cake mix.