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Meet the Cook: Especially at Thanksgiving and Christmas, this cake is one that my family's enjoyed for many years. My husband and I have two daughters, 22 and 19. -Becky Miller, Tallahassee, Florida
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 821 calories, 43 g fat (18 g saturated fat), 127 mg cholesterol, 418 mg sodium, 107 g carbohydrate, 3 g fiber, 7 g protein.
Originally published as Butter Pecan Cake in Country Woman November/December 1997, p31
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Reviewed on Dec. 22, 2011 by Ellemmy
One of the tastiest desserts I've ever made. It's perfect for the holidays. It just takes a little patience; don't rush! :)
Reviewed on Oct. 15, 2011 by Mudddog
Excellent recipe, less cook time on layers.
Reviewed on Dec. 31, 2009 by mish_mister
My favorite cake recipie of all time!
Reviewed on Dec. 27, 2009 by pkacin
This is the most wonderful cake; very moist with a great flavor. I've received rave reviews from everyone who has eaten the cake. Definitely a winner!
Reviewed on Dec. 25, 2008 by JMU
This was just OK. I soon learned that the pecans can burn easily and should have pulled them well before 20 min. Frosting was OK.
Reviewed on Mar. 24, 2008 by tweetp1
I made this cake for Easter and the layers were so dry. I liked the icing but the layers were dry. Perhaps more milk needs to be added to this recipe.I followed the recipe to the letter.
I made this cake for Easter and the layers were so dry. I liked the icing but the layers were dry. Perhaps more milk needs to be added to this recipe.
I followed the recipe to the letter.
Reviewed on Jan. 09, 2008 by Anonymous
FABULOUS cake and super creamy frosting! While we LOVE chocolate cake, this is a wonderful alternative. Truly "company" dessert.
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