1/2 c. shortening
2 c. sugar
2 c. flour
1 c. buttermilk
1 1/2 c. chopped pecans
1 1/2 stick butter, softened
5 eggs separated
1 tsp. baking soda
2 tsp. vanilla
1 8 oz. pkg. cream cheese, softened
1 box powdered sugar

Cream shortening and 1 stick butter, add sugar and beat until smooth. Add egg yolks, beat well. Add combined flour and soda alternately with buttermilk. Stir in 1 tsp. vanilla and 1 c. pecans. Fold in stiffly beaten egg whites. Pour into three greased and floured 8-inch cake pans.

Bake 25 minutes at 350°F.

Cream 1/2 stick butter and cream cheese, add powdered sugar and 1 tsp. vanilla; beat until smooth. Stir in remaining 1/2 c. pecans. Spread between layers and over top and sides of cake.