2 sticks butter
1/2 c. butter-flavor Crisco
1 box light brown sugar
1 c. granulated sugar
5 lg. eggs
3 c. sifted cake flour
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk or evaporated milk
1 tsp. vanilla extract
1 tsp. butternut extract
1 tsp. walnut extract
1 c. chopped pecans or walnuts (black walnuts)

Cream butter and shortening. Add brown sugar a little at a time. Beat well; add granulated sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Sift together the dry ingredients; add alternately with milk, beginning and ending with flour mixture. Fold in flavorings and nuts. Bake in a 10-inch tube pan for 1 hour and 30 minutes at 325 degrees. Test for doneness with a toothpick. Remove from oven and let cool before frosting.

CARAMEL FROSTING:

1/2 c. packed brown sugar
1/3 c. undiluted evaporated milk
1/2 stick butter
1 tsp. vanilla
2 1/2 c. powdered sugar

Mix together brown sugar, evaporated milk, and butter and bring to boil. Boil for 2 minutes. Remove from heat and add vanilla. Beat in powdered sugar and add a little milk, if needed, to thin the mixture slightly. You may add 1/2 cup coconut or nuts or both to the frosting.