Butter & Nut Pound Cake - cooking recipe

Ingredients

Cake
3 cups sugar
5 1/3 fluid ounces evaporated milk
1/3 cup water
1/2 cup Crisco
1 cup butter (2 sticks)
1/4 teaspoon salt
5 eggs
3 1/4 cups flour
2 tablespoons butter pecan flavoring (we use Superior brand imitation vanilla, butter and nut flavoring)
Frosting
1/2 cup butter (room temperature)
1 (8 ounce) package cream cheese (room temperature)
1 (16 ounce) box powdered sugar
1 tablespoon butter pecan flavoring
1/2 cup chopped pecans

Preparation

For the cake:
Mix all the ingredients together and pour into a greased, floured angel food cake pan or a greased bundt pan.
Place in COLD oven and turn heat to 325 degrees.
Bake for 1 hour and 40 minutes, or until toothpick comes out clean.
For the frosting: ****.
Beat cream cheese and butter until smooth.
Add box of powdered sugar and beat well.
Add butter & nut flavoring and blend.
Stir in chopped pecans.
Spread on top of cake and let come down the sides.
****Note:
My mother always put the full batch of frosting on the cake. My aunt's recipe says to make 1/2 the frosting recipe for the cake. It is a personal preference. If you like alot of frosting; make the entire batch. If you don't like too much frosting cut the frosting recipe in half.