PATTI – VDRJ67A
1 c Butter; softened
1/2 c Shortening
5 Eggs; room temp
3 1/4 c Light brown sugar
3 1/2 c Flour
1/2 ts Baking powder
1 c Milk
FROSTING
1 c Pecans; chopped
1/2 c Butter; softened
1 lb Powdered sugar
3 tb Milk; to 4 tbls
In large bowl, cream together butter and shortening; add eggs, one at a
time, creaming after each. Add sugar. Sift flour and baking powder
together. Add alternately with milk to batter. Bake in greased and floured
10″ bundt pan for 1-1/4 to 1-1/2 hours at 325~.
FROSTING: Toast pecans in butter in broiler pan until well browned. cool
slightly; add sugar and enough milk to thin to spreading consistency.
Spread on top of cake. Some should drip down sides and center, but spread
only on top.
Yields
12 Servings