Butter-Nut Cake

All of us have a special food that we enjoy making. Butter-Nut Cake is my mother's special. She makes it for birthdays and holidays and deaths and potlucks. You get the idea. The good thing is that she doesn't mind sharing the recipe. She even wrote out several copies to attach to recipe holders she's made for a craft show. (The little pink pigs are so cute!)

So here's the recipe!

Butter-Nut Cake

1 cup Crisco Oil
2 cups sugar
4 eggs
1 cup self-rising flour
1 cup all-purpose flour
1 cup milk
1 tablespoon butter-nut flavoring

Beat together sugar, Crisco oil and eggs. Add the flour and milk, beating well. Place in four round cake pans. Be sure to grease and flour the bottoms and sides of the pans. Mother cuts little circles from wax paper and puts those in the pans, greasing both sides.
Bake at 350 degrees until the layers start to pull away from the sides. I know. You want a nice, neat little time. But ovens vary and Southern cooks don't generally do a lot of timing in the kitchen. We're fortunate she measures she measures the ingredients.

Frosting

1 8-oz. package creme cheese, softened
1 stick margarine, softened
1 box confectioner's sugar
1 tablespoon butter-nut flavoring
3/4 chopped pecans

Mix all ingredients except pecans until it is creamy. Stir in pecans. Frost cake.

Enjoy!