2/3 c. butter flavored Crisco
1/2 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk
2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped pecans

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. In large mixing bowl cream Crisco, sugars, eggs and vanilla until light and fluffy. Add buttermilk, flour, soda, powder and salt. Beat at medium speed for 2 minutes. Stir in pecans. Pour into prepared pan. Bake for 30-40 minutes. Cool and frost with Praline Frosting. Serves 12.

PRALINE FROSTING:

1/4 c. butter flavored Crisco
1/2 c. chopped pecans
1/4 c. milk
1/2 tsp. vanilla
3 1/2 c. powdered sugar

In small saucepan combine Crisco and pecans. Cook over medium heat until Crisco melts. Remove from heat. Blend in milk and vanilla. Transfer to medium mixing bowl. Add powdered sugar, 1 cup at a time. Spread on cooled Butter Pecan cake.