INGREDIENTS

INSTRUCTIONS

Cream shortening; gradually add 2 cups sugar, beating well at medium speed
of an electric mixer. Add eggs, one at a time, beating well after each
addition.
Combine flour and next 4 ingredients in a medium bowl; stir well. Add flour
mixture to creamed mixture alternately wity applesauce, beginning and
ending with flour mixture. Mix well after each addition. (Mixture will be
very wet.)
Pour batter into a greased and floured 13 x 9 x 2-inch baking pan.
Combine 1 cup brown sugar, pecans, and butter in a small bowl; mix well
with a fork. Sprinkle brown sugar mixture over batter, lightly pressing
into batter.
Bake at 350 degrees for 45 to 55 minutes, or until a wooden pick inserted
in center comes out clean.
To serve, cut into squares; invert each square onto a dessert plate. Serve
warm topped with whipped cream or ice cream.
Recipe taken from *A 1992 Hometown Collection -- America's Best Recipes*
Recipe submitted by Janet Trowbridge and originally included in *Holladay
7th Ward Cookbook*
Posted to Bakery-Shoppe Digest V1 #191 by alyag@juno.com (Gayle L.) on Aug
16, 1997

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