(by Shirley McNevich)
3 cups white sugar
1/2 cup Crisco shortening
2 sticks softened Parkay margarine
3 cups flour
5 eggs
1/4 tsp. salt
1 cup Carnation evaporated milk
2 TBSP McCormick butter & nut flavoring
Frosting: 2 TBSP softened butter; 1/2 cup white sugar; 1/4 cup water
In a mixer add Crisco, 3 cups white sugar and salt--beat. Add eggs--beat. Add evaporated milk--beat. Add flour--beat. Remove bowl from mixer--add butter/nut flavoring--stir until mixed. Pour batter into a greased and floured tube/bundt cake pan. Place in a COLD oven. Turn heat to 325 degrees and bake for 1 hour and 45 minutes--do not open oven door during baking. Remove cake from pan immediately on to a cake plate. Cool cake for 30 minutes. In a saucepan add butter, 1/2 cup white sugar and water--stir and bring to a boil. Drizzle the frosting all over the top of the cake and let it run down the sides of the cake.
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