CAKE 1 cup sugar 1/2 cup solid vegetable shortening 2 large eggs 1 cup sour cream 1 teaspoon vanilla extract 1-2/3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt For topping: Mix first 3 ingredients in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse crumbs. Mix in nuts. For cake: Preheat oven to 350°F. Butter and flour 8-inch square cake pan with 2-inch-high sides. Using electric mixer cream sugar and vegetable shortening in large bowl. Add eggs 1 at a rime, bearing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt together into small bowl. Mix dry ingredients into butter mixture. Spoon half of batter into prepared pan. Sprinkle half of topping over and swirl with rip of knife to marbleize. Spoon remaining batter over. Sprinkle with remaining topping. Bake until tester inserted into center of cake comes out clean, about 40 minutes. Cool 30 minutes. Cut into squares and serve. Serves 9 PC 127