1 cup shortening
4 cups white sugar
3 eggs
1 cup milk
1/3 cup milk
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/4 cup brown sugar
1/4 cup water
Preheat oven to 375 degrees F (190 degrees C). Melt shortening, then stir in 1/2 cup of sugar, eggs, milk and milk. Stir until well mixed. Drop dough by heaping tablespoons onto prepared cookie sheets.
Bake 15-inch cake in the preheated oven for 25 minutes. Cool for 10 minutes on wire racks.
At a knife-edge: Take 1/4 of the oil from shortening mixture, gradually stir in 1/2 cup sugar, 1 cup water and 1 teaspoon vanilla extract. Cut cake into strips roughly 3/8 of an inch thick. Transfer cakes to toothpicks, prick tops to make sure all is well fried.
To make the frosting: In a medium bowl, beat together shortening and brown sugar, then stir in 1/2 cup of water and 2 1/3 cup of flour. Be careful not to overmix; let the mixture solidify. Stir in baking powder and salt and sprinkle 2 smackers of cinnamon on cooled cake. To make the filling: In a medium saucepan, beat together 1/2 cup of shortening, 1 cup of milk, 1/3 cup water and 1 1/3 cup flour. Beat until light and fluffy. Stir in 4 egg yolks and 1 1/2 cup of milk. Beat until light and fluffy again.
Spread batter on cooled cake, leaving edges of cake in freezer. Brush each side of cake with 1/2 cup white sugar and 2 1/2 teaspoon cream of tartar.
Spread frosting over cake in single layer, then sprinkle with 1/4 cup chopped pecans.