½ cup butter or margarine, softened
¼ cup shortening
½ cup confectioners’ sugar
1½ cups all-purpose flour
2 eggs
¾ cup firmly packed brown sugar
2 tablespoons self-rising flour
1 teaspoon vanilla extract
1 cup chopped pecans
Orange Icing (below)

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream butter, shortening, and confectioners’ sugar until light and fluffy.  Stir in flour.  Press evenly on the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

In a large mixing bowl, beat eggs and brown sugar until thick and lemon-colored.  Stir in flour, vanilla, and pecans until blended.  Spread evenly over the baked layer.

Bake 15 to 20 minutes or until golden brown.  Cool in pan on a wire rack for 10 minutes.

ORANGE ICING

1 cup confectioners’ sugar
2 tablespoons orange juice

In a small bowl, combine confectioners’ sugar and orange juice; stir until smooth.

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