I hear from several friends back in Texas that I needed to blog this recipe as it is sooooo good! That is Texas talk for very good. So here it is. I will be making it as soon as I loose the two pounds I gained while in Phoenix. After reading that last sentence, it seems pretty silly that I would worry about 2 lbs that I gained last week, when I have 30 lbs that I need to loose, so guess I won’t wait for the 2 lbs to come off. I’ll go ahead and bake the cake this weekend. Since I know that it would be FOREVER if EVER I lost the other 30 lbs that should go with the newly gained 2…
2 cups sugar
4 large eggs
2 cups self-rising flour (I used regular flour and added 1 ¼ tsp. baking powder and 1/8 tsp salt to each cup of flour.)
3 sticks butter, melted
1 cup chopped pecans
2 tbsp. vanilla
Mix by hand the sugar and eggs, add flour, mix well. Add butter, pecans and vanilla, mix well until the batter absorbs all of the butter. The batter will be of a more fluid consistency than normal cake batter. Pour into a greased and floured bundt pan. Bake at 350 degrees for one hour. Check at around 50 minutes to see if tests done. Cool right side up for 5 to 10 minutes before turning out onto serving dish.
Butter Pecan Cake
Chocolate Castles 