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166 - Pecan Pie Cake




Description

This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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166 - Pecan Pie Cake

(by Shirley McNevich)

2 cups white sugar
1 1/4 cups flour
4 eggs
1 stick Parkay margarine
2 tsp. vanilla
2 cups chopped pecans

In a mixer, combine Parkay, sugar, eggs and beat until smooth. Add vanilla and flour and mix well. Add the pecans and stir by hand. Pour into a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Icing for this cake: 1/2 cup Parkay margarine, 1/2 cup white sugar, 1/2 cup Carnation evaporated milk, 1/2 cup of chopped pecans, one cup of Baker's Angel Flake coconut. Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cup of chopped pecans. When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.



 

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