Preheat oven to 375°. In small bowl, combine confectioner?s sugar, pecans and cake flour; set aside. Add egg whites, cream of tartar, butter flavor, salt and vanilla extract to a large bowl and, with mixer at high speed, sprinkle in sugar, 2 T. at a time; beat just until sugar dissolves and whites form stiff peaks. Do not scrape bowl during beating. With rubber spatula, fold in flour mixture, about ¼ at a time, just until flour disappears.
Pour mixture into ungreased 10 inch tube pan and with spatula, cut through batter to break any large air bubbles. Bake 35 minutes or until top of cake springs back when lightly touched with finger. Any cracks on the surface of the cake should look dry. Invert cake in pan on a funnel; cool completely. With spatula, loosen cake from pan and remove to a plate. Once cake is completely cooled, frost with frosting and garnish with chopped pecans or as desired. Due to frosting, this cake requires refrigeration after baking.
1 16-ounce container frozen whipped topping
1 4 serving size box butterscotch instant pudding and pie filling
Combine in a bowl until well mixed.
York County Fair
(PA Farm Show Winner)