Carolina Coffee Cake

Prep time: 20 min
Serving size: 15 servings

Ingredients:

Cake:
3/4 cup sugar
1/3 cup Crisco® All-Vegetable Shortening
2 eggs
3/4 cup milk
1-3/4 cups Martha White® Self-Rising Flour
1/3 cup chopped pecans

Crumb Topping:
1/2 cup firmly packed brown sugar
2 tablespoons Martha White® Self-Rising Flour
1 teaspoon cinnamon
2 tablespoons butter or margarine, softened

Icing:
1-1/2 cups powdered sugar
2 tablespoons hot milk
1/2 teaspoon vanilla

Preparation Directions:

1. Heat oven to 375 degrees F. Grease 10-inch cast iron skillet or 9-inch square pan. In large bowl, combine sugar and shortening; beat until light and fluffy.

2. Add eggs 1 at a time, beating well after each addition. Add milk; beat until blended. Stir in 1 3/4 cups flour and pecans; blend well. Pour batter into greased skillet.

3. In small bowl, combine all crumb topping ingredients; mix until crumbly. Sprinkle over batter.

4. Bake at 375 degrees F. for 30 to 35 minutes or until cake begins to pull away from sides of pan. Cool in pan 15 minutes.

5. In small bowl, combine all icing ingredients; stir until smooth. Drizzle icing over warm cake.

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