Directions

• In a large bowl, cream shortening and sugar until light and fluffy.
• Beat in egg whites and extract. Combine the flour, baking powder and
• salt; gradually add to creamed mixture alternately with milk,
• beating well after each addition. Fold in almonds and hazelnuts.
• Pour into three greased and floured 9-in. round baking pans. Bake at
• 350° for 20-25 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pans to
• wire racks.
• In a large saucepan, combine the evaporated milk, sugar, butter and
• egg yolks. Cook and stir over medium heat for 10-12 minutes until
• mixture reaches 160° or is thick enough to coat the back of a
• metal spoon. Remove from the heat; stir in vanilla. Stir in coconut
• and nuts. Cool to room temperature.
• In a large bowl, beat the butter, cream cheese and vanilla until
• smooth. Gradually add confectioners' sugar. Beat in milk until light
• and fluffy. Spread filling between cake layers. Frost top and sides
• of cake. Garnish with pecans if desired. Store in the refrigerator.
• Yield: 12-14 servings.