Cake

Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans and set aside. In a medium mixing bowl, whisk together the flour, baking soda, and espresso powder and set bowl aside. In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the butter, shortening, and sugar on a medium speed until light and fluffy, about 3-5 minutes. Add in the egg yolks, one at a time, beating after each addition until yolks are well incorporated.

In a medium mixing bowl, whisk together the flour, baking soda, and espresso powder and set bowl aside. In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the butter, shortening, and sugar on a medium speed until light and fluffy, about 3-5 minutes. Add in the egg yolks, one at a time, beating after each addition until yolks are well incorporated.

In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, cream together the butter, shortening, and sugar on a medium speed until light and fluffy, about 3-5 minutes. Add in the egg yolks, one at a time, beating after each addition until yolks are well incorporated.

Add in the egg yolks, one at a time, beating after each addition until yolks are well incorporated.

With the mixer on a medium speed, alternate between adding the flour mixture and buttermilk, making sure that you are beginning and ending with the buttermilk. Add the extract and chopped pecans, mixing until well combined. Set mixture aside.

Add the extract and chopped pecans, mixing until well combined. Set mixture aside.

In a separate mixing bowl with the wire whisk attachment, whip the egg whites until stiff peaks. Take a third of the egg white mixture and fold into the batter. You want to do this initial folding to help make the batter lighter and it won’t deflate the egg whites. Then fold the rest of egg whites in until well blended. Pour the battered into the prepared pans and bake for 20-25 minutes or until the tops are golden brown and a

Take a third of the egg white mixture and fold into the batter. You want to do this initial folding to help make the batter lighter and it won’t deflate the egg whites. Then fold the rest of egg whites in until well blended.

Pour the battered into the prepared pans and bake for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center of each cake comes out clean.

Cool the cake on wire racks. Allow 15-20 minutes for the cakes to cool completely before removing them from their pans.

Icing

In a stand mixer with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter on a high speed until mixture is light and fluffy.

Reduce the speed and gradually add in the confectioners’ sugar and extract. Beat this mixture until well combined.

When the cakes are completely cool, spread the icing over each layer, covering the sides and top of the cake.

Sprinkle the top with the remaining pecans. Cover and store in the fridge until ready to serve.