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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 3 |
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Here's another recipe from DH's Grandmother's recipe box. She copied it from the Chicago Tribune in 1968. Ingredients:
1 1/2 cups cake flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup vegetable shortening |
3/4 cup granulated sugar |
1 teaspoon vanilla |
1 egg |
2/3 cup milk |
1/2 cup light brown sugar, packed |
4 teaspoons butter |
4 teaspoons flour |
2 tablespoons water |
1 cup pecans, chopped |
Directions:
1. In a medium bowl sift together the cake flour, baking powder and salt; set aside.
2. In a large mixing bowl cream the shortening, sugar and vanilla.
3. Beat in the egg throughly.
4. Add the flour mixture alternately with the milk, beating after each addition until smooth.
5. Pour into a well-greased 9x9 cake pan.
6. Bake at 325F for 40 minutes.
7. Remove from oven and cool while preparing the icing.
8. In a small bowl combine the brown sugar, water, butter and pecans.
9. Spread icing mixture over the cooled cake.
10. Return cake to 325F oven for 10 minutes.
11. Cool and serve.
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