2 sticks pure butter (no substitutes)
1/2 c. Wesson oil
3 c. sugar
5 eggs
3 1/4 c. Swans Down cake flour
3/4 c. evaporated milk
1/4 c. water
2 tsp. butternut flavoring

Soften butter. Cream butter, oil and sugar. Beat well. Add eggs one at a time. Beat well after each. In separate bowl, add flour and salt. Mix milk with 1/4 cup water in measuring cup. Add flour and milk, alternating each to creamed mixture; blend well. Add flavoring.

Bake in greased and floured tube pan. Put in cold oven. Turn to 325°F.

Bake 1 1/2 hours or until done.

For best results, do not substitute any ingredients.