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Directions:
Cream butter and sugar; add eggs 1 at a time. Alternate flour and milk; beat thoroughly; will make 4 layers [bake at 350° (greased,floured pans) for about 30 minutes, until cake springs back when pressed lightly]
Filling: - 3 cups sugar
- 1 can evaporated milk [12oz]
- 1 stick butter
- 1 tsp.vanilla
- 1 cup chopped pecans
Cook sugar and cream [evaporated milk] together, stirring occasionally, until it reaches the soft ball stage, around 235 to 240° (10 to 15 minutes); take off heat. Add butter and beat until thickened and creamy. Spread on layers (wetting the knife makes spreading easier) and sprinkle with nuts on each layer. makes a very moist cake.
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