Butternut Cake

• 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

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.

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Taken from tastykitchen.com/recipes/desserts/butternut-cake/ (may not work)