1/2 cup butter
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups flour, sifted
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans

Cream butter, shortening and sugar. Add the egg yolks one at a time. Combine the baking soda and the flour and add alternately with the buttermilk, ending with the dry ingredients. Stir in vanilla and the pecans. Beat egg whites until stiff and fold into the batter. Pour batter into two 8-inch greased and floured baking pans. Bake in a preheated 325 degree oven for 25 to 30 minutes or until done. Cool 10 minutes and remove to rack to cool completely.

Filling and Icing for Top:
1 package (8 oz.) cream cheese, softened
1 stick butter
1 teaspoon vanilla
1 pound powdered sugar
1 cup chopped pecans

Cream softened cream cheese and butter. Add vanilla. Beat in powdered sugar a little at a time. Add the pecans and spread between layers and on top of cake.

Icing for Sides of Cake:
1 tablespoon cornstarch
1/2 cup sugar
1/2 brown sugar, packed
1 cup evaporated milk
3 egg yolks, slightly beaten
1/2 cup butter
1 teaspoon vanilla
1/2 cup finely chopped pecans

Combine the cornstarch and sugars in a saucepan. Stir in the milk and egg yolks. Add butter and vanilla. Cook over medium heat, stirring constantly until thickened. Remove from heat and add the pecans. Let cool slightly before spreading on the sides of cake.