1/2 cup butter
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 cup milk
2 cups chopped mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
1 1/2 cups chopped green bell pepper
1/2 cup chopped green bell pepper
1 (2 ounce) can tomato paste
1 (8 ounce) package cream cheese, softened
1 1/2 cups chopped almonds
1 cup chopped pecans
1 cup chopped pecans
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Set aside. Sweat the butter, flour, sugar and baking powder. Stir in the cream cheese, sour cream and milk. Mix well. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from oven and immediately press on center rack of oven to cool completely. Cool completely. Store leftovers freeze in refrigerator.
Remove from oven and sprinkle with mushroom and onion and green pepper. Place mushroom mixture on top of cake, frost edges. Store in refrigerator. Garnish with pecans and pecans. Cut into 3 squares.