Penuche Topped Cake

Title: PENUCHE TOPPED CAKE

Categories: Cakes

Yield: 1 Servings

-Patricia Dwigans fwds07a-

2 c Flour

3 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1 c Sugar

2 Eggs

3/4 c Milk

1 ts Vanilla

1/2 c Brown sugar; firmly packed

3/4 c Nuts; chopped

1/4 c Butter; or margarine, melted

Whipped cream

Sift together flour, baking powder, and salt. Blend together shortening

2 eggs, one at a time; beat for 1 minute.

Combine milk and vanilla. Add alternately with dray ingredients. Blend

thoroughly. Pour into well greased and lightly floured 12x8x2-inch pan.

Combine brown sugar, nuts and butter or margarine, melted. Sprinkle over

35-40 minutes. Serve warm with whipped cream.

1953 Pillsbury Bakeoff Contest winner. --