---------- Recipe via Meal-Master (tm) v8.05
  
       Title: WILLARD SCOTT'S POUND CAKE
  Categories: Desserts, Cakes, Frostings, Celebrity
       Yield: 12 Servings
  
 ------------------------------PATTI - VDRJ67A------------------------------
       1 c  Butter; soft
     1/2 c  Shortening
       5    Eggs; room temp
   3 1/4 c  Light brown sugar
   3 1/2 c  Flour
     1/2 ts Baking powder
       1 c  Milk
 
 ----------------------------------FROSTING----------------------------------
       1 c  Pecans; chop
     1/2 c  Butter; soft
       1 lb Powdered sugar
       3 tb Milk; to 4 tb
  
   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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