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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Pecan Pie Cake
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Cakesandfrostings - Cake Pecan Pie Cake Post by :ligiftware Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1669

Click below to download : Cakesandfrostings - Cake Pecan Pie Cake (Format : PDF)

Cakesandfrostings - Cake Pecan Pie Cake

1 package (18.25 ounces) plain yellow cake mix
1/2 cup (1 stick) butter melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
2 cups chopped pecans, toasted


Heat oven to 325 degrees.

Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds.

Measure out 2/3 cup batter and set aside. Spread remaining batter in bottom of ungreased 13 x 9 x 2 inch baking dish.

Bake in 325 degree oven for 15 minutes or until top lightly browns and puffs up. Remove dish to wire rack and cool for 10 minutes. Leave oven on.

Place reserved 2/3 cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl of electric mixer. Beat on low speed for 1 minute. Stop machine; scrape down bowl. Beat on medium speed until well combined, about 1 minute. Fold in pecans. Pour pecan mixture on top of warm cake in baking dish, gently smooth out evenly over cake.

Bake in 325 degree oven for 40 to 45 minutes or until edges are browned but middle is still soft. Remove to wire rack, cool 30 minutes. Slice and serve with vanilla ice cream if desired.

Makes 24 servings.
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3 cups pecan halves 2 cups sugar 1 cup butter 6 eggs 3 cups flour 2 tsp baking powder 1 tsp nutmeg 1/2 tsp salt 1/2 cup rye whisky Grease a 10" Bundt pan or spray with Pam. Spread pecans on a baking sheet; bake 5 to 7 minutes at 350° or until golden and fragrant. Let cool. In a large bowl beat sugar and butter until light and creamy. Beat in eggs, one at a time, until fluffy. In medium bowl, mix flour, baking powder, nutmeg and salt. Beat flour mixture into creamed mixture alternately with the whisky until well-combined;
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Pecan Pie Cake 3 cups finely chopped pecans toasted and divided 1/2 cup butter softened 1/2 cup shortening 2 cups sugar 5 large eggs, separated 1 TBSP vanilla extract 2 cups flour 1 tsp baking soda 1 cup buttermilk 3/4 cup dark kayro syrup 1 recipe pecan pie filling 1 recipe pastry garnish Sprinkle 2 cups pecans even into three generously buttered 9 inch round cake pans; shake to coat bottom and sides of pan.Beat 1/2 cup butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beatingwell. Add egg yolks, one at a time, beating
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