Brown Sugar Pecan Cake
|All purpose flour/Unbleached flour||1 3⁄4 Cup (28 tbs)|
|Brown sugar||1 1⁄2 Cup (24 tbs), packed|
|Brown sugar||1 1⁄2 Cup (24 tbs) (packed)|
|Margarine/Butter||3⁄4 Cup (12 tbs), softened|
|Milk||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Pecans||1 Cup (16 tbs), finley chopped|
|Pecans||1 Cup (16 tbs), finely chopped|
Heat oven to 350°.
Grease and flour 3 round pans, 8 x 1 1/2 inches.
Beat all ingredients except pecans in large bowl on medium speed about 30 seconds, scraping bowl constantly, until blended.
Beat on high speed 3 minutes, scraping bowl occasionally.
Stir in pecans.
Pour into pans. (1/3 of the batter [about 1 2/3 cups] can be refrigerated while 2 layers are baking.) Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans.