Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; softened |
| ½ cup | Shortening |
| 5 \N | Eggs; room temp |
| 3¼ cup | Light brown sugar |
| 3½ cup | Flour |
| ½ teaspoon | Baking powder |
| 1 cup | Milk |
| 1 cup | Pecans; chopped |
| ½ cup | Butter; softened |
| 1 pounds | Powdered sugar |
| 3 tablespoons | Milk; to 4 tbls |
PATTI - VDRJ67A
FROSTING
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 1-¼ to 1-½ 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.