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Ingredients
- 1/3 c. shortening
- 1 3/4 c. sifted Dixie Lily self-rising flour
- 1/3 c. chopped pecans
- 2 eggs
- 3/4 c. milk
- crumble topping
Method
- Preheat oven to 370°. Grease a 10-inch cast-iron skillet or 9-inch square baking pan. Cream shortening and sugar together in mixing bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in milk. Stir in flour and pecans; blend well. Pour batter into prepared pan. Sprinkle evenly with crumble topping. Bake for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan for 15 minutes and drizzle with confectioners icing. Makes 12 to 15 servings.
