2 cups shortening
2 teaspoons white sugar
2 cups vegetable oil
2 cups sweetened buttermilk
1 cup butter
1/2 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
4 cups all-purpose flour
1 cup milk
2 teaspoons baking powder
1 teaspoon salt
1 cup chopped almonds
1 cup brown sugar
1 pound butter, softened
1/2 teaspoon vanilla extract
In a large saucepan, heat the shortening for about 3 minutes. Remove from heat and stir in the sugar and oil. Heat slowly, stirring constantly, until boiling. Remove from heat and stir in the brown sugar and egg. Beat all together.
Fold the flour into the hot oil mixture, and stir until well distributed. Reserve 1/2 cup of the mixture, and stir gently into the remaining 1/2 cup of flour. Beat the milk into the hot mixture until it becomes clear.
Remove from heat and stir in the brown sugar. Pour the remaining 1/2 cup of flour into the batter. Fold the remaining 1/2 cup flour into the batter into the batter.
Pour batter into greased greased 2 quart baking pan. Sprinkle the almonds over the top of the greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased greased
Bake for 15 to 20 minutes in the preheated oven. Cool on a wire rack.