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Pecan Pie Cake II

By: ccsick  
"This is a dense base of cake with pecan pie filling on top."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 318 people have saved this

 

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Original Recipe Yield 1 - 9x13 inch pan
 

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 cups white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  •  
  • 1/4 cup light corn syrup
  • 1 1/4 cups white sugar
  • 1/4 cup butter
  • 3 eggs, beaten
  • 1 cup chopped pecans

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 246 | Total Fat: 10.5g | Cholesterol: 59mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2006 by memaw 
i used this recipe last year it was so good that i have had a lot of people ask me to made it... MORE

 
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