Pecan Pie Cake I

Pecan Pie Cake I

Components

Unique recipe makes 1 – 10×15 inch cake Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • half cup butter, softened

  • 1 cup packed brown sugar

  • 1 (18.25 ounce) package deal butter pecan cake combine

  • 2 tablespoons water

  • 2 cups chopped pecans

  • 2 eggs

  • half cup butter, softened

  • 2 eggs

  • 1 cup milk

  • 1 cup white sugar

  • 1 cup mild corn syrup

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Pecan Pie Cake I

Instructions

  1. Preheat the oven to 325 levels F (one hundred sixty five levels C). Grease a 9×13 inch baking dish.
  2. Reserve three/four cup cake combine for second layer. Put aside.
  3. For the primary layer: In a big bowl, mix 1/2 cup margarine or butter, brown sugar, cake combine (minus three/four cup), water, pecans and a couple of eggs. Combine nicely.
  4. Unfold batter into pan. Bake at 325 levels F (one hundred sixty five levels C) for 20 minutes.
  5. For the second layer: In a big bowl, mix 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and reserved three/four cup cake combine. Combine nicely and pour over first layer.
  6. Bake at 325 levels F (one hundred sixty five levels C), for 25 to half-hour.

Vitamin

  • Energy
  • 405 kcal
  • 20%
  • Carbohydrates
  • fifty six.three g
  • 18%
  • Ldl cholesterol
  • sixty eight mg
  • 23%
  • Fats
  • 20.1 g
  • 31%
  • Fiber
  • 1 g
  • four%
  • Protein
  • three.four g
  • 7%
  • Sodium
  • 252 mg
  • 10%

* % Day by day Values are based mostly on a 2,000 calorie eating regimen.

Recipe by Cathy

“A really wealthy and moist cake. May be made with any flavored cake combine, however we just like the butter pecan.”

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