Mcgrady'S Creme Cake

• cake:
• 1/2 Cup butter/unsalted
• 1/2 Cup Shortening/ butter flav
• 2+1/4 Cup Sugar
• 5 eggs separated
• 2 Cup All purpose flour
• 1 tsp baking powder
• 1 Cup buttermilk
• 1 T vanilla
• Icing:
• 1+1/2 bars cream cheese/soft
• 1+1/2 stick non-salt butter
• 1 T vanilla
• 1+1/2 box of confectioner's sugar
• Toppings:(optional)
• 1-2 cups of pecans
• 1/2 to 1 stick of unsalted butter
• 1 cup of sugar
• 2 or 3 T of vanilla

1. Cake:
2. preheat oven 350. Grease and flour 3 nine inch pans. Sift flour and baking soda, set aside. Beat egg whites until peaks, carefully place in a bowl aside. Cream butter, shortening, and sugar, add in egg yolks, beat until creamed together.Carefully alternate flour mixture and buttermilk to the creamed mixture. Finally add vanilla and mix for a few minutes until well blended. Take egg whites and slowly fold into mixture. Pour or spoon evenlly into the 3 pans. Bake for 20 minutes, or until cakes are completely done.
3. Icing:
4. can be made the day before. add all ingredients together and spoon into bowl and refridgerate for 1-2 hours OR after cake is completely cooled.
5. Toppings(optional):
6. place pecans in saute pan with butter. Slowly saute on Med to med low heat until all butter is gone. Add vanilla and sugar, stirring frequently and may need to reduce heat. sugar will start to crystalize on pecans. When finished, spread evenly on a piece of wax paper to cool. when ready to top cake and sides with pecans, do try to crush or separate pecans with hands, a little dirty, yes.

cake, butter, butter, eggs, flour, baking powder, buttermilk, t, icing, t, pecans, butter, sugar, t

Taken from www.epicurious.com/recipes/member/views/mcgradys-creme-cake-1211106 (may not work)