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Description Edit

Ingredients Edit

Directions Edit

  1. Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
  2. Beat butter and shortening until creamy; gradually add Sugar, beating well.
  3. Add egg yolks, 1 at a time, beating until blended after each addition.
  4. Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. #Beat at low speed until blended after each addition.
  5. Stir in coconut, chopped pecans, and vanilla.
  6. Fold in egg whites.
  7. Pour batter into 3 greased and floured 8-inch round cake pans.
  8. Bake at 325 °F., for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  9. Cool in pans 10 minutes.
  10. Remove cake layers to wire racks, and cool completely.

Contributed by Edit

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

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