Pecan Pie Cake II recipe

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Ingredients

2 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
¼ cup light corn syrup
1 ¼ cups white sugar
¼ cup butter
3 eggs, beaten
1 cup chopped pecans

Nutrition Info

243.5 calories
carbohydrate: 36.2 g
cholesterol: 54 mg
fat: 10.2 g
fiber: 0.8 g
protein: 3.1 g
saturatedFat: 4.3 g
servingSize: -
sodium: 142.7 mg
sugar: 24.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

  2. In a large bowl, combine flour, salt, soda and baking powder. Add 1 1/2 cup sugar, 1/2 cup margarine, 2 eggs and vanilla, mix well. reserve 2/3 cup of batter for filling. Spread remaining batter in 9x13 inch pan. Bake the cake base for 15 minutes.

  3. In a saucepan, heat corn syrup, 1 1/4 cups sugar and 1/4 cup margarine until melted and hot. Remove from heat and beat in reserved 2/3 cup of cake batter. Stir in 3 eggs and add pecans. Pour on top of cake. Return to oven and bake an additional 40 minutes.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This is a dense base of cake with pecan pie filling on top.

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