Elaine's Famous Pound Crunch Cake

By Addie

Oh, by the way, when and if you make the Pound Crunch Cake, the recipe calls for 1/4 cup chopped nuts, use 1/2 or slightly more. I do and forgot to mention that on the recipe. I like more nuts and always use more than recommended in all recipes.

Ingredients

• TOPPING:
• 1/2 CUP BUTTER
• 1/3 CUP SUGAR
• 1/4 CUP CHOPPED NUTS
• 1/2 LB. CRUSHED VANILLA WAFERS
• .................................
• BATTER:
• 1 CUP SHORTENING
• 2 CUPS SUGAR
• 4 EGGS
• 1 CUP MILK
• 1 1/2 TEASPOON VANILLA EXTRACT
• 2 2/3 CUP FLOUR
• 1 1/2 TEASPOON BAKING POWDER
• 1/2 TEASPOON SALT

Preparation

Step 1

FOR TOPPING:
Mix topping and pat sides and bottom of 2 greased long loaf pans (I use 13" L x 4-1/2" W x 2-1/2 " D)

........................

FOR BATTER:
Cream shortening and sugar till light and fluffy. Add eggs one at a time, mixing well after each addition. Sift together dry ingredients, add to batter alternately with milk and vanilla. Bake at 350 degrees for 1 hour. Cool completely!

**This also looks gorgeous in a tube or bundt pan but is a little painstaking patting sides with the topping. Freezes well!!!

Nancy, I do the nuts and vanilla wafers in my processor and then add the butter and sugar and pulse to combine all.