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Pecan Pie Cake II

Cindy Carnes

"This is a dense base of cake with pecan pie filling on top."
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Ingredients

servings 243 cals
Original recipe yields 24 servings (1 - 9x13 inch pan)

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Directions

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  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.

Nutrition Facts


Per Serving: 243 calories; 10.2 g fat; 36.2 g carbohydrates; 3.1 g protein; 54 mg cholesterol; 143 mg sodium. Full nutrition

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Reviews

Read all reviews 3
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Newest

i used this recipe last year it was so good that i have had a lot of people ask me to made it this year for thanksgiving it was a big hit every one loved it i give it 5 stars. betty

MADE AS WRITTEN

I tripled the recipe to bake in a full sheet pan for the homeless shelter where I volunteer. I used half butter and half margarine and half brown sugar and half white sugar in both parts of the ...