Willard Scott`s Pound Cake

------------------------------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. -----