Irish Cream Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups DOMINO Granulated Sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1/2 cup Irish cream liqueur
• 3/4 cup chopped pecans, toasted
• 14 pecan halves, toasted

1. Preheat oven to 350u0b0. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
3. Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
4. Bake at 350u0b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.

butter, shortening, domino, eggs, vanilla, flour, baking soda, buttermilk, irish cream liqueur, pecans, pecan

Taken from www.myrecipes.com/recipe/irish-cream-cake (may not work)