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Texas Pecan Cake Recipe
|Baking powder||3 Teaspoon|
|Flour||3 Cup (48 tbs), sifted|
|Milk||1 1⁄3 Cup (21.33 tbs)|
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Egg yolks||8 , beaten|
|Pecans||1 Cup (16 tbs), chopped|
Serving size: Complete recipe
Calories 6008 Calories from Fat 2793
% Daily Value*
Total Fat 321 g494.4%
Saturated Fat 141.3 g706.4%
Trans Fat 0 g
Cholesterol 1994.6 mg
Sodium 1394.7 mg58.1%
Total Carbohydrates 729 g242.9%
Dietary Fiber 22.6 g90.5%
Sugars 423.1 g
Protein 81 g162.6%
Vitamin A 154.7% Vitamin C 2.4%
Calcium 180.6% Iron 143.5%
*Based on a 2000 Calorie diet
Add vanilla to milk.
Cream butter until soft and light.
Add sugar gradually; continue creaming until fluffy.
Add egg yolks; beat vigorously.
Add milk and dry ingredients alternately to creamed mix- ture.
Add pecans to remaining 1/4 cup flour; beat into batter.
Pour into 3 greased and floured layer cake pans.
Bake at 350 degrees for 30 minutes.
Cool; ice with favorite frosting.
Top with pecans, if desired.