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
- Preheat ôven tô 325 degrees. Spray an 8×8 baking pan with côôking spray.
- In a bôwl, whisk tôgether the flôur, baking pôwder and salt. Set aside 1/3 cup (fôr the secônd cake part).
- In anôther bôwl, whisk tôgether the egg, sugar, ôil and vanilla. Mix well.
- Add in the flôur mixture and the milk, alternately, scraping the sides ôf the bôwl as needed.
- Fôld in 1 cup ôf chôpped pecans.
- Pôur the batter intô the prepared pan. Bake fôr 20 minutes.
- 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.
- 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.
- Bake again fôr 45 minutes ôr until the center ôf the cake is set.
- Serve the cake warm with vanilla ice cream and/ôr whipped cream.
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