Total Calories: 668
Cream butter and shortening thoroughly. Gradually add sugar. Beat until fluffy. Add egg yolks and vanilla. Sift flour with baking soda 3 times. Add to batter alternately with buttermilk, beginning with flour and ending with flour. By hand, stir in nuts and coconut. Beat egg whites until stiff, but not dry. Carefully fold in all the egg whites. Bake at 350° in 3 greased large layer pans about 25 minutes or until done, or for about 1 hour in greased tube pan.
Mix together ingredients, and spread on cooled cake.
Buttermilk is good to have on hand even if you don’t like to drink it. Great for biscuits, cornbread, cakes, and of course, Mose’s Buttermilk Pie (page 132).
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