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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a very moist, very nutty, very decadent cake. I obtained this recipe from my Sunday School teacher who is an incredible baker. She brings this to church often and we devour it instantly. Enjoy Ingredients:
8 eggs |
5 cups finely chopped pecans |
2 cups sugar |
1 cup flour |
1 teaspoon salt |
4 teaspoons baking powder |
1 tablespoon vanilla |
1-1/2 quarts whipping cream |
1/4 cup chopped pecans |
1 cup powdered sugar |
Directions:
1. Beat eggs at high speed for 5 minutes.
2. Add sugar, vanilla, flour and baking powder and beat another 5 minutes then add pecans.
3. Beat at low speed for one minute to moisten well.
4. Pour into 3 greased and paper lined cake pans the bake at 350 for 20 minutes.
5. Remove immediately from pans to wire cake racks and cool.
6. Cake may fall slightly but this is natural.
7. Whip powdered sugar and cream until stiff.
8. Frost layers, top and sides of cake and sprinkle generously with pecans.
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