Cousin Yvette has requested the recipe for a Buttermilk Cake. The Buttermilk Cake I make is a single layer with a pecan topping.  I have not had a chance to make the cake.  Here’s the recipe.  When you make the cake send me a picture.


3 cups sugar, 1 cup butter flavored shortening, 3 eggs, separated. 3 cups cake flour, sifted 3 times, 1 teaspoon salt, 1/2 teaspoon baking soda, 1 cup low-fat buttermilk, 1 1/2 teaspoon vanilla extract.

Preheat oven to 350 degrees.  Grease and lightly flour a 13 x 10x 2-inch pan.  Get out a bowl, add 2 cups of the sugar, and the shortening and cream until the mixture is creamy, fluffy, and light.  Beat the egg yolks add them to the creamed sugar.  In a separated add the sifted flour, salt, and baking soda, mix well.  Alternately, add the flour and the buttermilk to the creamed sugar starting with and ending with the dry mixture. In a separate bowl add the remaining sugar and egg white beat until the egg whites peak. Fold in the extract, mix well.  Pour the batter into the pan and bake for approximately 75 minutes or until a case knife inserted into the center of the cake comes out clean.   Cool in the pan and add topping.  TOPPING:  6 tablespoons salted butter, 1 cup light brown sugar, 1/4 cup evaporated milk, 1/8 teaspoon salt, 1 cup pecans, roughly chopped.  The topping is a little runny when it sets it will firm up. 


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