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Caramel/Butterscotch Praline Cake




Source of Recipe


Aunt Saunny


FOR CAKE

1 cup Real butter, softened
1/2 cup Crisco shortening
1 pound light brown sugar
5 eggs
3 cups unsifted flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup evaporated milk NOT CONDENSED
2 teaspoons vanilla
1 Tablespoonpoon Caramel or Butterscotch Liquer OPTIONAL
2 cups chopped pecans

Frosting
1 cup chopped pecans
1 large or two small jars caramel or butterscotch Ice Cream topping
In a sauce pan add 1 tablespoon butter melt on med heat--add icecream topping and heat to almost boil add pecans and remove from heat--mix well and spread on cake adding any extra in hole in the middle for added flavour.


Cream butter, shortening and brown sugar in mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients, which have been sifted together, alternately with milk. Stir in vanilla ,liquer if using and nuts. Pour into well-greased
bundt pan. Place in cold oven, turn to 300 degrees F. Bake 1 hour and 40 minutes. Let stand 5 minutes, turn onto rack While BARELY warm to touch .Cover cake with Frosting and put extra into hole in center of cake Store in airtight container.