|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Self rising flour||1 1⁄2 Cup (24 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon|
|Pecan nuts||1 Cup (16 tbs), chopped|
|Baking powder||1⁄2 Teaspoon|
Pre-heat the oven to 350°F.
Cream the butter and sugar together.
Gradually add the egg yolks, beating thoroughly between each addition.
Sift the flour into the mixture.
Add the remaining ingredients, except the egg whites, and stir well.
Beat the egg whites until stiff and fold them into the mixture.
Transfer to a greased and floured 8 inch cake pan and bake for 50 minutes.