4 eggs
1 c. shortening
2 c. sugar
1 c. milk
1 tbsp. butternut flavoring
2 1/2 c. plain flour
1/2 c. self-rising flour

Cream sugar and shortening for 10 minutes at high speed. Add eggs, one at a time, beating after each one. Sift flour, then add alternately with milk. Pour into bundt cake pan. Bake 1 hour and 25 minutes at 325 degrees.