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Pecan Pie Cake II

SUBMITTED BY: ccsick

"This is a dense base of cake with pecan pie filling on top."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (1)
Original recipe yield 1 - 9x13 inch pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

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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Recipe Submitter:

ccsick
Photo by ccsick
Cooking Level: Expert
Home Town: Boone, Iowa, USA
Living In: Malvern, Iowa, USA
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Nutritional Information
Pecan Pie Cake II

Servings Per Recipe: 24

Amount Per Serving

Calories: 247

  • Total Fat: 10.5g
  • Cholesterol: 60mg
  • Sodium: 161mg
  • Total Carbs: 36.3g
  •     Dietary Fiber: 0.8g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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