Make a lovely, luscious daffodil pecan cake (1940)

Instructions

1. Combine Spry, salt and vanilla. Add sugar gradually and cream well.
2. Add egg yolks, one at a time, beating well after each addition.
3. Sift baking powder with flour 3 times.
4. Add flour to creamed mixture, alternately with milk, mixing after each addition until smooth.
5. Bake in two greased 8-inch layer pans in moderate over (375 F) 25-30 minutes.
6. To make the Daffodil Pecan frosting, blend shortening, butter, vanilla and salt.
7. Beat in 1/2 cup sugar.
8. Add hot cream, alternately with remaining sugar, beating well after each addition.
9. Add only enough cream to make a nice spreading consistency.
10. Tint with yellow coloring.
11. Spread Daffodil Pecan frosting between layers and on top and sides of cake.
12. Spread frosting generously on one layer.
13. Top with chopped nuts, pressing into frosting.
14. Place second layer on top of this.
15. Cover sides and top of cake with remaining frosting.
16. Swirl top to give a soft, fluffy appearance.
17. Press halves of pecans into sides of cake.