Fudge Nut Upside-Down Cake

• 3 Tbsp. butter or margarine
• 3 Tbsp. brown sugar
• 1 c. chopped pecans
• 2 Tbsp. Crisco
• 1 c. white sugar
• 1 egg, separated
• 3 Tbsp. cocoa
• 1 c. sifted flour
• 1 tsp. baking powder
• dash of salt
• 3/4 c. milk
• 1 tsp. vanilla

1. Melt butter and stir in brown sugar and pecans.
2. Put in bottom of a greased 9-inch round cake pan.
3. Cream Crisco and sugar.
4. Add unbeaten egg yolk.
5. Sift together cocoa, flour, baking powder and salt.
6. Add alternately with a mixture of milk and vanilla.
7. Beat egg white until stiff.
8. Fold in egg white.
9. Pour on top of sugar and pecan mixture.
10. Bake 30 minutes at 350u0b0.
11. Turn out on cake plate while hot.
12. Serve with whipped cream.

butter, brown sugar, pecans, crisco, white sugar, egg, cocoa, flour, baking powder, salt, milk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930688 (may not work)