------------------------------PATTI - VDRJ67A------------------------------
1 c Butter; soft
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; chop
1/2 c Butter; soft
1 lb Powdered sugar
3 tb Milk; to 4 tb
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.
