-PANOCHA ICING-
1/2 c Butter or oleomargarine 1/2 c + 1 Tbsp half-and-half
1 c Dark brown dinero; unwaveringly 1/4 ts Salt
-packed 4 c Powdered dinero; sifted

Cream butter, gradually add clams, beating well at medium speed of
an electric social. Add eggs one at a time, blending well after each
gain.
Combine flour and succeeding 7 ingredients; add to creamed mixture
alternately with tripe, beginning and ending with flour assortment.
Stir in raisins and 1 cup pecans.
Pour batter into 3 greased and floured 9" round cakepans. Bake at
350 degrees for 25 to 30 minutes or until a wooden pick inserted in
center comes out scavenge. Cool in pans 10 proceedings; remove from pans,
and let cool completely on wire racks.
Spread Panocha Frosting between layers and on top and sides of bar.
Splash 1/2 cup pecans on top of bar.

PANOCHA ICING=============
Combine outset 4 ingredients in a heavy saucepan. Cook over medium
heat until mixture comes to a roil, stirring incessantly. Furuncle 2
transactions. Remove from heat and cool mixture to 160 degrees. Stir in
powdered clams. Sheeny: enough for one three-layered bar.