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FEUD CAKE 8 whole eggs 5 1/4 c. chopped pecans (fine) 2 c. sugar 1 c. plain flour 1 tsp. salt 4 tsp. baking powder 1 Tbsp. vanilla Beat the whole eggs at high speed 5 minutes. Add the sugar, vanilla, flour and baking powder. Beat another 5 minutes. Add 5 cups (reserve 1/4 cup) pecans at low speed to moisten well, about 1 minute. Pour into 3 greased and paper lined 9-inch cake pans. Bake at 350 degrees for about 15 to 20 minutes. Remove immediately from pans to cake racks and cool. Cake may fall slightly, but this is natural. Topping: 1 1/2 qt. whipping cream or dessert topping (non-dairy whip) 1/4 c. chopped pecans (reserved) Whip the whipping cream or dessert topping. If whipping cream is used, add 1 cup powdered sugar. (Don't add any to dessert topping.) Frost layers, top and sides of cake; sprinkle generously with chopped pecans. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |