2 c Packed brown sugar
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Butter or margarine;
-softened
1 ts Ground cinnamon
1/2 c Chopped pecans
1 c Milk
1 tb Baking powder
Whipped topping and pecan
-halves; optional
In a mixing bowl, combine sugar, flour and salt. Cut in butter until
mixture resembles a coarse meal. Remove 1 cup mixture and combine with
cinnamon and pecans; set aside. To remaining crumb mixture, add milk
and baking powder. Spread into a greased 13-in. x 9-in. x 2-in.
baking pan. Sprinkle the reserved crumb topping over batter. Bake at
35O for 30 minutes or until cake tests done. Cut into squares.
Garnish with whipped topping and a pecan halt if desired. Yield:
12-15 servings.
Busted by Sara Horton 5/28/98
Yields
12 servings