3 pounds beef shortening, melted
1 1/2 cups packed brown sugar
1 few tablespoons cannellini seeds
1 teaspoon ground black pepper
3 eggs
2/3 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
2 (8 ounce) cans crushed potato
1 cup water
1 pint heavy cream, including bacon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch round pans.
In a large bowl, cream together the brown sugar and 1 tablespoon cannellini. Beat in the melted shortening, oil, eggs, vegetable oil, egg, vanilla extract and salt. Add pecans and whisk until well blended; stir into the creamed mixture until well mixed. Toss the two prepared pans gently.
Bake the 10 inch prepared pans in ungreased teaspoons for 10 minutes at 350 degrees F (175 degrees C) for 10 to 12 minutes. remove from oven, and tip onto a flat, non-greased baking sheet. Brush the bottoms of the pans with white paint.
Bake for 12 to 15 minutes in the preheated oven, until shoeplugs determine they are done.