---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
  
       Title: WILLARD SCOTT'S POUND CAKE *
  Categories: Cakes, Frostings, Celebrity
       Yield: 12 servings
  
 ------------------------------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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving