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Cakes
Ingredients:
2 sticks butter
1/2 c. Crisco shortening
5 eggs
3 1/2 c. plain flour
1 lb. + 1 c. light brown sugar
1/2 tsp. baking powder
1 c. milk
FROSTING:
1 stick butter
1 c. chopped pecans
1 box confectioners' sugar
Milk to thin
Directions:
Preheat oven to 325 degrees. Let eggs and butter warm to room temperature. Cream together adding eggs one at a time, creaming after each. Add brown sugar. Sift together baking powder and flour. Add flour mixture alternately with milk to sugar mixture. Bake at 325 degrees in greased and floured tube pan for approximately 1 1/2 hours. Frosting: Toast pecans in butter until brown. Put in mixer bowl. Add confectioners' sugar; mix well. Add milk enough to thin to spreading consistency. Spread on top of cake. Some should "drip" down sides and center but should not be spread except on the top.
Ingredients:
2 sticks butter
1/2 c. Crisco shortening
5 eggs
3 1/2 c. plain flour
1 lb. + 1 c. light brown sugar
1/2 tsp. baking powder
1 c. milk
FROSTING:
1 stick butter
1 c. chopped pecans
1 box confectioners' sugar
Milk to thin
Directions:
Preheat oven to 325 degrees. Let eggs and butter warm to room temperature. Cream together adding eggs one at a time, creaming after each. Add brown sugar. Sift together baking powder and flour. Add flour mixture alternately with milk to sugar mixture. Bake at 325 degrees in greased and floured tube pan for approximately 1 1/2 hours. Frosting: Toast pecans in butter until brown. Put in mixer bowl. Add confectioners' sugar; mix well. Add milk enough to thin to spreading consistency. Spread on top of cake. Some should "drip" down sides and center but should not be spread except on the top.
