-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
