3/4 c. sugar
1/2 c. butter butter
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream

FILLING:

6 tbsp. butter butter
1 c. brown sugar
1 c. ground walnuts or chopped
1 tsp. cinnamon

TOPPING:

Confectioners ' sugar
Maraschino cherries
Green spearmint leaves (candy)

(Pretty for Christmas.) Mix filling together by hand until crumbly; set aside. Cream shortening with mixer. Add sugar, beat well. Add eggs and vanilla, beat until creamy. Add flour alternately with sour cream.

Pour 1/2 of batter into greased (with Pam or Crisco) angel food cake pan. Sprinkle 1/2 of filling over batter. Cover with remaining batter and then top with remaining filling.

Bake at 350 degrees for 40 to 45 minutes, until nicely browned. Cool several minutes. Lift out cake pan center and with a thin knife blade, loosen under the bottom of the cake. Finish cooling and remove from pan. Drizzle confectioners' sugar icing over cake if desired. Add decorations.