Preheat Oven 3500
Grease and Flour two 9'' layer pans or one 13'' X 9'' oblong pan
Cream together until fluffy;
(Beat 5 minutes at high speed)
½ cup soft shortening
2 cups brown sugar (packed)
2 large eggs (1/2 cup)
1 ½ teaspoon vanilla
Blend in 3 Tablespoons cocoa mixed with 2/3 cup water
Sift together;
2 ¼ cups sifted cake flour
1 teaspoon baking soda
1 teaspoon salt
Mix in alternately with;
2/3 cup sour whipping cream
2/3 cup pecans, cut up
Pour batter into prepared pans. Bake layers 30 to 35 minutes or until cake tests done. Bake oblong 40 to 45 minutes or until cake tests done. Cool. Frost with Brown Beauty Icing (recipe listed below).
Brown Beauty Icing
Blend in mixing bowl;
1 1/3 cups sifted confectioners' sugar
¼ cup soft shortening
¼ cup milk
3 squares unsweetened chocolate (3 oz.), melted
1 teaspoon vanilla
Add;
1 whole egg (or 3 egg yolks)
Beat just until frosting is smooth. Place bowl in ice water and stir until frosting is thick enough to spread. If frosting becomes too thick, dip bowl in hot water for a few seconds and stir to desired consistency.
Amount; For two 8'' or 9'' layers or 13'' X 9'' oblong.
