All the cozy sugar and toasted pecan tastes of a pecan pie in a very straightforward treat cake made with simply a couple of components and NO cake mix.
The very first time I made this cake I tossed it in the garbage.
Not since it wasn’t tasty – it was GLORIOUSLY DELICIOUS – yet since it was almost raw in the center.
And no, the approaching hazard of gastrointestinal disorder, neither the hazard to my waist maintained me from it. It was a cozy, , caramelly fish pond of cake batter that phoned call to me like an alarm. I couldn’t avoid of it. And momentarily of victory over my weak points, I scratched it right into the garbage.
2 mugs cut pecans
1 1/4 mugs versatile flour
2 mugs loaded brownish sugar
1 tbsp vanilla remove
3/4 mug grease
1 little tsp salt (see notes)
Powdered sugar (optional)
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