---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: WILLARD SCOTT'S POUND CAKE *
 Categories: Cakes, Frostings, Celebrity
      Yield: 12 servings
 
------------------------------PATTI - VDRJ67A------------------------------
      1 c  Butter; softened                3-1/2 c  Flour
    1/2 c  Shortening                        1/2 ts Baking powder
      5    Eggs; room temp                     1 c  Milk
  3-1/4 c  Light brown sugar             

----------------------------------FROSTING----------------------------------
      1 c  Pecans; chopped                     1 lb Powdered sugar
    1/2 c  Butter; softened                    3 tb Milk; to 4 tbls
 
  In large bowl, cream together butter and shortening; add eggs, one at a
  time, creaming after each. Add sugar. Sift flour and baking powder
  together. Add alternately with milk to batter. Bake in greased and floured
  10" bundt pan for 1-1/4 to 1-1/2 hours at 325°.

   FROSTING: Toast pecans in butter in broiler pan until well browned. cool
  slightly; add sugar and enough milk to thin to spreading consistency.
  Spread on top of cake. Some should drip down sides and center, but spread
  only on top.
 
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