------------------------------PATTI - VDRJ67A------------------------------
1 c Butter; softened 3-1/2 c Flour
1/2 c Shortening 1/2 ts Baking powder
5 Eggs; room temp 1 c Milk
3-1/4 c Light brown sugar
----------------------------------FROSTING----------------------------------
1 c Pecans; chopped 1 lb Powdered sugar
1/2 c Butter; softened 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.
