----------------------------------FROSTING---------------------------------1 c Pecans; chop half c Butter; soft 1 lb Powdered sugar 3 tb Milk; to 4 tb In large bowl, cream together butter and shortening; add eggs, one at a time, creaming after each. Add sugar. Sift flour and baking powder together. Add alternately with milk to batter. Bake in greased and floured 25 cm bundt pan for 1- quarter to 1- half hours at 160ºC FROSTING: Toast pecans in butter in broiler pan until well browned. cool slightly; add sugar and enough milk to thin to spreading consistency. Spread on top of cake. Some should drip down sides and center, but spread only on top. ----