PENUCHE TOPPED CAKE

2 cups flour
3 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 cup sugar
2 eggs
3/4 cup milk
1 tsp vanilla
1/2 cup brown sugar, firmly packed
3/4 cup chopped nuts
1/4 cup butter or margarine, melted
whipped cream (to serve)

Preheat oven to 350 degrees F. Grease and lightly flour a 12x8x2-inch baking pan.

Sift together flour, baking powder, and salt; set aside.

Blend together shortening and sugar; cream well. Blend in 2 eggs, one at a time; beat for 1 minute; set aside.

Combine milk and vanilla. Add alternately to sugar mixture with dry ingredients. Blend thoroughly. Pour into prepared pan.

Combine brown sugar, nuts and melted butter or margarine. Sprinkle over batter.

Bake at 350 degrees F for 35-40 minutes.

Serve warm with whipped cream.

Adapted from source: 1953 Pillsbury Bake-Off Contest winner