Butter & Nut Pound Cake

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 10
• 3 cups sugar
• 5 1/3 fluid ounces evaporated milk
• 1/3 cup water
• 1/2 cup crisco
• 1 cup butter (2 sticks)
• 1/4 teaspoon salt
• 5 eggs
• 3 1/4 cups flour
• 2 tablespoons butter pecan flavoring (we use superior brand imitation vanilla, butter and nut flavoring)
• 1/2 cup butter (room temperature)
• 1 (8 ounce) package cream cheese (room temperature)
• 1 (16 ounce) box powdered sugar
• 1 tablespoon butter pecan flavoring
• 1/2 cup chopped pecans

Recipe

• 1 for the cake:.
• 2 mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
• 3 place in cold oven and turn heat to 325 degrees.
• 4 bake for 1 hour and 40 minutes, or until toothpick comes out clean.
• 5 for the frosting: ****.
• 6 beat cream cheese and butter until smooth.
• 7 add box of powdered sugar and beat well.
• 8 add butter & nut flavoring and blend.
• 9 stir in chopped pecans.
• 10 spread on top of cake and let come down the sides.
• 11 ****note:.
• 12 my mother always put the full batch of frosting on the cake. my aunt's recipe says to make 1/2 the frosting recipe for the cake. it is a personal preference. if you like alot of frosting; make the entire batch. if you don't like too much frosting cut the frosting recipe in half.