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Southern Pecan Cake

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"Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!"
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1 h 5 m servings 618
Original recipe yields 16 servings (1 two-layer cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
  2. Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
  3. Divide batter between the prepared cake pans.
  4. Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
  5. Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
  6. Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
  7. Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Nutrition Facts

Per Serving: 618 calories; 41.2 59.5 6.9 153 160 Full nutrition

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