Butter & Nut Pound Cake

• Cake
• 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)
• Frosting
• 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

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.

cake, sugar, fluid, water, crisco, butter, salt, eggs, flour, butter, frosting, butter, cream cheese, powdered sugar, butter, pecans

Taken from www.food.com/recipe/butter-nut-pound-cake-273773 (may not work)