Caramel Nut Cake

• 1 c. margarine, softened
• 1/2 c. shortening
• 1 (1 lb.) pkg. light brown sugar
• 1 c. sugar
• 5 eggs
• 3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 c. plus 1 Tbsp. milk
• 2 Tbsp. vanilla extract
• 1 (8 oz.) pkg. black walnut flavored peanuts

1. Cream margarine, shortening, brown sugar and sugar in mixer bowl until light and fluffy.
2. Add eggs 1 at a time, beating well after each addition.
3. Mix flour, salt and baking powder in bowl. Add to creamed mixture alternately with milk, beating well after each addition.
4. Stir in vanilla.
5. Fold in peanuts.
6. Pour into greased and floured tube pan.
7. Bake at 325u0b0 for 1 1/4 hours or until cake tests done.
8. Cool in pan for several minutes.
9. Invert onto serving plate.
10. Frost with favorite caramel icing.
11. Yield: 16 servings.

margarine, shortening, light brown sugar, sugar, eggs, flour, salt, baking powder, milk, vanilla extract, black walnut flavored peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504271 (may not work)