Very moist dense cake.
Ingredients
- ¼ cups packed dark brown sugar: 2 piece
- white sugar: 1 cup
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- butter: 1 cup
- shortening: 0.5 cup
- eggs: 5 piece
- milk: 1 cup
- vanilla extract: 1 tsp
- pecans: 1 cup (chopped)
- white sugar: 1 cup
- packed brown sugar: 1 cup
- butter: 0.5 cup
- evaporated milk: 0.5 cup
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
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Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
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Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
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Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
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To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
