Baking For Others: Alex’s Birthday CakePecan-Espresso Birthday Cake with Coffee Icing

INGREDIENTS

• 1 1/2 cups sugar
• 5 1/2 cups pecans halves
• 2 tablespoons instant espresso powder (I use Medaglia D’Oro)
• 14 large eggs, separated
• 1 3/4 teaspoon cream of tartar
• 16 ounces Tofutti cream cheese, at room temperature
• 8 ounces Earth Balance natural shortening, at room temperature
• 4 ounces Spectrum organic all-vegetable shortening, at room temperature
• 1 3/4 cups powdered sugar
• 1/4 cup maple syrup
• about 1 1/2 tablespoons coffee extract, or to taste
• 1/4 cup chocolate-covered espresso beans, coarsely chopped