Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 cup butter
- 1/2 cup margarine
- 1/4 cup cooking oil
- 3 cups sugar
- 5 large eggs
- 1 5-oz. can evaporated milk (2/3 cups)
- 1/3 cup water
- 1 tbsp. vanilla
- 1 tbsp. butter flavoring
- 1/8 tsp. yellow food coloring (optional)
- 1/2 cup ground pecans
- 1/2 cup chopped pecans
- Icing, below, or use your own favorite topping
Preparation:
Combine flour and salt. Beat margarine, butter, and oil for 30 seconds. Add sugar; beat until fluffy.Add the eggs, one at a time; beat 1 minute after each. Combine milk, water, flavorings, and food coloring, if desired. Add liquids and flour alternately to beaten mixture; beating till combined.
In a well-greased, 10-inch tube pan, sprinkle the ground and chopped pecans, coating bottom and sides of pan. Spread loose chopped pecans over bottom. Turn batter into pan.
Bake in a 325° oven for 1 1/2 to 1 3/4 hours. Cool for 15 minutes. Remove cake from pan. Cool thoroughly on a wire rack.
Meanwhile, prepare icing, if desired. Drizzle over cake. Stud top with pecans if desired. Makes 1 cake.
Icing: Combine 1/2 cup sifted confectioners' sugar, 1/2 tsp. vanilla, and 2-3 tsp. milk for a drizzle.
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