1/2 cup butter
1 cup white sugar
1 cup packed light brown sugar
2 egg whites
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1 cup sour milk
1 teaspoon vanilla extract
1 (3 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1 cup rolled oats
1 cup flaked coconut
1 cup chopped pecans
1 cup semisweet chocolate chips
1 cup confectioners' sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan. Sift together the flour, salt and baking soda; set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until light and fluffy. Beat in the egg whites one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour milk, mixing just until incorporated. Pour half of batter into prepared pan, then sprinkle half of topping over batter.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the topping: In a medium bowl, stir together the pudding mix, 1 cup pecans, 1 cup oats and 1 cup confectioners' sugar. Spread evenly over cooled cake and let stand for 1 hour.