Ingredients
First Cake Layer:
- 1 ½ cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 2/3 cup sugar
- ½ cup canola oil
- 1/2 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup chopped pecans
- 1/4 cup butter melted
- 1 large egg
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup corn syrup
- 1 cup chopped pecans
Instructions
- Preheat oven to 325 degrees. Spray an 8×8 baking pan with cooking spray.
- In a bowl, whisk together the flour, baking powder and salt. Set aside 1/3 cup (for the second cake part).
- In another bowl, whisk together the egg, sugar, oil and vanilla. Mix well.
- Add in the flour mixture and the milk, alternately, scraping the sides of the bowl as needed.
- Fold in 1 cup of chopped pecans.
- Pour the batter into the prepared pan. Bake for 20 minutes.
- Meanwhile, in a small bowl, whisk together the reserved 1/3 cup flour mixture, melted butter, egg, milk, sugar, corn syrup and chopped pecans. Mix well.
- Pour this mixture as evenly as possible over the cake after it has baked for 20 minutes. It will sink towards the bottom….that's ok! Just trust the process.
- Bake again for 45 minutes or until the center of the cake is set.
- Serve the cake warm with vanilla ice cream and/or whipped cream.
This article and recipe adapted from this site
