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

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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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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food