Ingredients

1 C. butter; soft
1/2 C. shortening
5 eggs; room temperature
3 1/4 C. light brown sugar
3 1/2 C. flour
1/2 tsp. baking powder
1 C. milk
Frosting
1 C. pecans; chop
1/2 C. butter; soft
1 pound powdered sugar
3 Tbsp. milk to 4 Tbsp.

Cooking Instructions

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 inch 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.
 
 
"Now suppose one of you fathers is asked by his son for a fish; he will not give him a snake instead of a fish, will he?" (Luk 11:11)