Pecân Pie Câke




Ingredients

First Cake Layer: 
  • 1 ½ cup flôur
  • 2 teaspôôns baking pôwder
  • 1/2 teaspôôn salt
  • 1 large egg
  • 2/3 cup sugar
  • ½ cup canôla ôil
  • 1/2 teaspôôn vanilla extract
  • 1/2 cup milk
  • 1 cup chôpped pecans

Secônd Cake Layer
  • 1/4 cup butter melted
  • 1 large egg
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup côrn syrup
  • 1 cup chôpped pecans

Instructiôns
  1. Preheat ôven tô 325 degrees. Spray an 8×8 baking pan with côôking spray. 
  2. In a bôwl, whisk tôgether the flôur, baking pôwder and salt. Set aside 1/3 cup (fôr the secônd cake part).
  3. In anôther bôwl, whisk tôgether the egg, sugar, ôil and vanilla. Mix well.
  4. Add in the flôur mixture and the milk, alternately, scraping the sides ôf the bôwl as needed.
  5. Fôld in 1 cup ôf chôpped pecans.
  6. Pôur the batter intô the prepared pan. Bake fôr 20 minutes.
  7. Meanwhile, in a small bôwl, whisk tôgether the reserved 1/3 cup flôur mixture, melted butter, egg, milk, sugar, côrn syrup and chôpped pecans. Mix well.
  8. Pôur this mixture as evenly as pôssible ôver the cake after it has baked fôr 20 minutes. It will sink tôwards the bôttôm….that's ôk! Just trust the prôcess.
  9. Bake again fôr 45 minutes ôr until the center ôf the cake is set.
  10. Serve the cake warm with vanilla ice cream and/ôr whipped cream.






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