b'DOUBLE DIP CAKEBATTER1 CupSoft -A- SilkCake FlourPREHEAT OVEN TO 350 DEGREES. 1/2 CupCrisco ShorteningCOMBINEFLOUR,SHORTENING,BROWNSUGAR, 1/2 CupBrown SugarGRANULATED SUGAR, SALT, BAKING POWDER, MILKPOWDER, AND 6 TABLESPOONS OF WATER IN A LARGE 1 CupGranulated SugarBOWL.MIXATLOWSPEEDFOR5MINUTES.BLEND IN EGGS, VANILLA, AND REMAINDER 1/4 CUP 1 1/4 TeaspoonSaltWATER. MIX ON LOW FOR 3 MINUTES. SCRAPE DOWN 2 TeaspoonsBakingBOWL.PowderPOUR BATTER INTO TWO 8 INCH CAKE PANS AND BAKE 2 1/2 TablespoonMilkFOR50TO60MINUTES.COOLONWIRERACKS.PowderAFTER CAKE COOLS THEN ICE IT WITH BUTTERCREAM 1/4 Cup plus 6ICING ( RECIPE FOUND ON PAGE 198 ) PEAKING THE ICINGTablespoons WaterON TOP.ONCE CAKE IS ICED DRIBBLE BUTTERSCOTCH FUDGE ICING 2 WholeEggs( RECIPE FOUND ON PAGE 108 ) ON TOP OF THE CAKE 1/2 TeaspoonVanillaAND PLACE SMALL PECAN PIECES ON THE SIDE OF THECAKE. 1/2 CupSmall PecanMAKES ONE 8 INCH CAKE.PiecesCANASTA CAKE BUTTERCREAMICINGRecipe found on page198.BUTTERSCOTCHFUDGE ICINGRecipe found on page 108. ( cut this recipe in half.205 206'