This is the best Pecan Pie Cake on the planet. You really have to try it!! I wrote this up for a girlfriend. Her husband asked me to make it for him for Christmas.
Layer 1
1. 2 cups *cake* flour
2. 2 teaspoons of baking powder
3. ½ teaspoon salt
4. 1 cup sugar
5. ½ cup powdered milk
6. 1 egg
7. 1 stick of butter, melted
Use a wire whip to mix the first 5 ingredients VERY well. Wisk the egg and the melted butter together in a separate bowl. Mix the wet and the dry ingredients. I use a mixer. Warning: This mixture will be crumbly. To make sure that this is mixed thoroughly, I put on disposable gloves and mix with my fingers. I make a flattened ball in the bowl (like pie dough) so that I can cut out 1/3 of the mixture to reserve for the 2nd layer. I am kinda OCD about measuring--you can probably be less precise and still have good results--but I tend to be really precise. Press the remaining 2/3 mixture evenly into a greased and floured 9 x 12 pan. Bake this layer at 350 (or 325 if using convection) for 15 min. While this layer bakes, work of layer 2.
Layer 2
1. 2/3 cup butter, melted
2. 1 ½ cups white Karo syrup
3. 3 eggs
4. ½ cup of *dark* brown sugar (pressed)
5. 2 teaspoons vanilla
6. 1 cup chopped pecans
Wisk eggs, mix the rest of the wet ingredients with a mixer until well blended. Break up the reserved 1/3 layer 1 mixture into this gooey goodness and mix in until blended well. Add pecan and blend again.
Take cake from oven and pour pecan mixture over top. Bake at 350 (or 325 if using convection) for 40-45 min. Lick the bowl clean. This cake is delicious cooked or raw. I’ll take my chances with Salmonella.
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