Butternut Cake

Name: Butternut Cake
Ingredients: FOR THE CAKE:; 1-1/4 cup Crisco; 6 whole Eggs; 2 cups Sugar; 1/4 teaspoons Salt; 3 teaspoons Butter Nut Vanilla Flavoring; 1/2 cups Sweetened, Condensed Milk; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; _____; FOR THE FROSTING:; 1 stick Margarine Or Butter; 1 package (8 Oz) Cream Cheese; 1 teaspoon Butter Nut Flavoring; 1 pound Powdered Sugar; 2 cups Chopped Pecans

16 ingredients

9 steps

Ingredients

FOR THE CAKE:
1-1/4 cup Crisco
6 whole Eggs
2 cups Sugar
1/4 teaspoons Salt
3 teaspoons Butter Nut Vanilla Flavoring
1/2 cups Sweetened, Condensed Milk
2 cups All-purpose Flour
1 teaspoon Baking Powder
_____
FOR THE FROSTING:
1 stick Margarine Or Butter
1 package (8 Oz) Cream Cheese
1 teaspoon Butter Nut Flavoring
1 pound Powdered Sugar
2 cups Chopped Pecans

Directions

1

Cake:
2

Preheat oven to 325 degrees F.
3

Mix the Crisco, eggs, sugar, salt and butter nut vanilla flavoring until light and fluffy.
4

Add 1/2 cup of sweetened condensed milk. Mix well.
5

Sift the flour and baking powder together and then add to the fluffy mixture. Mix well on high speed.
6

Bake for 90 minutes for pound cake. Bake 40 minutes for two layer cakes. (Just make sure you test whether a fork or toothpick come out clean before you remove them from the oven). Baking times may vary depending on oven!
7

Frosting:
8

Mix butter, cream cheese and flavoring until fluffy. Add powdered sugar one cup at a time, blending on high speed in between each addition. Lastly, add pecans and mix well. Frost over cooled cake.
9

This icing recipe is enough for three pound cakes. You can freeze whatever you do not use.