CARAMEL POUND CAKE

1 box dark brown sugar
1 cup sugar
3 cups plain flour
1/2 tsp. baking powder
1 cup butter or margarine
1/2 cup shortening
5 lg. eggs
1 cup milk
1 tsp. vanilla
1 cup chopped pecans

Cream together butter, shortening and sugars. Add eggs, one at a time,
beating well after each. Add flavoring. Sift flour and baking powder. Add
alternately with milk. Save 1/2 cup flour to mix with nuts. Fold in nuts.

Pour into greased and floured 10” tube pan. Bake at 300 degrees for 1 hr.
and 30 minutes. Let stand in pan 10 min. and turn out. Frosting:

1 cup sugar
1 cup brown sugar
1/2 cup margarine, melted
1/2 cup evaporated milk
1 tsp. vanilla

Beat first 4 ingredients. In a small saucepan, bring to a rolling boil and
cook for 1 minute. Remove from heat and add vanilla. Cool. Beat until
thickened to spreading consistency. (Doesn’t have to be as thick as regular
frosting.) If it gets too thick, thin with a little milk. Spread on cake.

This is one of the best cakes I have ever tasted and my family loves it.