Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               Cups  sugar
     1/2           Cup  butter
  2              Large  egg yolks
  2               Cups  all purpose flour
  1           Teaspoon  baking soda
  1                Cup  buttermilk
     1/2           Cup  chopped pecans
  1           Teaspoon  butter extract
  1           Teaspoon  coconut extract
  1           Teaspoon  vanilla extract
  6              Large  egg whites (at room temp)

Preparation:

Prepare Cream Cheese Icing, cover and chill. Preheat oven to 350 degrees Coat bottom of 3 (9 inch) round cake pans with cooking spray and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat) Fold in egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, turn out onto wire racks. Peel of wax paper; let cool completely. Place one cake layer on a plate. Spread 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.

Nutritional Information:

149 Calories (kcal); 7g Total Fat; (42% calories from fat); 1g Protein; 21g Carbohydrate; 34mg Cholesterol; 124mg Sodium