Yankee Rebel Feud Cake
From chefmeow 15 years ago
- 30 minutes to make
- Serves 10
This is a very moist, very nutty, very decadent cake. I obtained this recipe from my Sunday School teacher who is an incredible baker. She brings this to church often and we devour it instantly. Enjoy
Ingredients
- 8 eggs shopping list
- 5 cups finely chopped pecans shopping list
- 2 cups sugar shopping list
- 1 cup flour shopping list
- 1 teaspoon salt shopping list
- 4 teaspoons baking powder shopping list
- 1 tablespoon vanilla shopping list
- 1-1/2 quarts whipping cream shopping list
- 1/4 cup chopped pecans shopping list
- 1 cup powdered sugar shopping list
How to make it
- Beat eggs at high speed for 5 minutes.
- Add sugar, vanilla, flour and baking powder and beat another 5 minutes then add pecans.
- Beat at low speed for one minute to moisten well.
- Pour into 3 greased and paper lined cake pans the bake at 350 for 20 minutes.
- Remove immediately from pans to wire cake racks and cool.
- Cake may fall slightly but this is natural.
- Whip powdered sugar and cream until stiff.
- Frost layers, top and sides of cake and sprinkle generously with pecans.
People Who Like This Dish 1
- cowboycope34 Mantua, AL
- jenniferbyrdez Kenner, LA
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments