Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sugar |
| 1 cup | Shortening |
| 3 \N | Eggs; unbeaten |
| 3½ cup | Flour |
| 4 tablespoons | Baking powder |
| ½ teaspoon | Salt |
| 1 can | (large) evaporated milk |
| 1 teaspoon | Vanilla |
| 2 teaspoons | Almond extract |
| ½ cup | Sugar |
| 2 teaspoons | Cinnamon |
| 1 cup | Pecans |
TOPPING
Cream sugar, shortening & eggs. Combine with other cake ingredients. Mix topping together. Alternate mix & topping in 3 layers in greased angel food cake pan. Bake for 1 hour 15 minutes at 350.
MRS RAYMOND C. (JOANNE) FLYNN
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .