Penuche Topped Cake

-Patricia Dwigans fwds07a- 2 c Flour

3 ts Baking powder

1/2 ts Salt

1/2 c Shortening

1 c Sugar

2 Eggs

3/4 c Milk

1 ts Vanilla

1/2 c Brown sugar; firmly packed

3/4 c Nuts; chopped

1/4 c Butter; or margarine, melted

Whipped cream Sift together flour, baking powder, and salt. Blend together shortening and sugar; cream well. Blend in 2 eggs, one at a time; beat for 1 minute. Combine milk and vanilla. Add alternately with dray ingredients. Blend thoroughly. Pour into well greased and lightly floured 12x8x2-inch pan. Combine brown sugar, nuts and butter or margarine, melted. Sprinkle over batter. Bake at 350~ for 35-40 minutes. Serve warm with whipped cream. 1953 Pillsbury Bakeoff Contest winner.

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