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1
Prepare Cream Cheese Icing as follows, cover and Chill.
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2
Beat butter and Cheese at high speed until fluffy.
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3
Gradually add sugar, beat at low speed until blended.
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4
Add vanilla and beat well.
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5
TIP 1: Chill your mixing bowl (glass or metal) before you make Icing.
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6
TIP 2: Mix Icing only until sugar is blended.
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7
Mixing too much will make your icing too soft.
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8
Cake mix: Coat bottoms of 3- (9 inch) round cake pans with pam.
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9
(DO NOT COAT SIDES OF PANS) Line bottoms of cake pans with wax paper and coat with pam again.
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10
Dust with flour; set aside.
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11
In large mixing bowl, beat butter at medium speed until creamy; gradually add sugar,beat well.
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12
Add egg yokes one at a time; beat well after each yoke.
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13
In mixing bowl; combine flour and baking soda; stir well.
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14
Add half of flour mixture to butter mixture; blend.
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15
Add butter milk to butter mixture, blend.
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16
Add the other half of flour mixture to butter mixture, blend.
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17
Stir in pecans and next three ingredients.
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18
In a glass or metal mixing bowl; Beat egg whites at high speed until stiff peaks form (do not over beat).
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19
Fold egg whites into mixture.
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20
Pour batter into prepared pans.
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21
Bake a 350 degrees for 23 minutes.
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22
Cool in pans on wire racks for 5 minutes.
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23
Loosen cake layers from sides pan using a narrow metal spatula.
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24
Turn out onto wire racks and peel off wax paper, cool completely.
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25
Place first layer of cake on serving tray.
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26
Spread 2/3 cups of Icing over top.
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27
Place second layer on top of first one and repeat icing.
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28
Place third layer on top and spread remain icing over cake.
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29
Garnish with lemond rind strips if desired.
