Chocolate Yum Yum Cake

1 cup pecans -- chopped

1 stick real butter --top layer:--

8 ounces pkg. cream cheese -- softened

1 box powdered sugar

3 eggs

1 teaspoon vanilla Bottom Layer: Mix like pie crust and pat in

9 x 13 inch pan. Top Layer: Mix together and spread on top of bottom layer. Bake at

350 degrees for 40 minutes. Cut into small bars. Marietta, GA COCONUT POUND CAKE C: Cakes/Coconut B: Unknown

2 sticks butter

3 c. sugar

3 c. plain flour

1 c. milk

1 pkg. Angel Flake coconut, (14 oz.)

2/3 c. shortening (Crisco)

6 eggs

1 tsp. baking powder

2 tsp. coconut flavoring --FROSTING:--

1 stick margarine

1 box powdered sugar, sifted

4 tbsp. milk Cake: Cream butter, shortening and sugar until fluffy; add eggs. Beat well. Add flour, baking powder and milk alternately to egg mixture. Beat well; add flavoring and beat. Fold in

1/2 of package of coconut. Place in tube pan. Bake at

300 degrees for 1 hour and 30 minutes. (Be sure to use real butter.) Cool in pan. Frosting: Melt margarine; add milk and powdered sugar. Add

1/2 package of Angel Flake coconut. Stir to spreading consistency. If too stiff, add more milk,

1 teaspoon at a time. Spread on cake.