Yield: 10 servings
Measure | Ingredient |
---|---|
½ cup | BUTTER |
1 cup | SUGAR |
2 eaches | EGGS |
2 cups | FLOUR |
1 teaspoon | BAKING SODA |
¼ cup | BROWN SUGAR |
⅓ cup | SUGAR |
1 teaspoon | BAKING POWDER |
½ teaspoon | SALT |
1 teaspoon | VANILLA |
1 cup | SOUR CREAM |
1 cup | CHOPPED PECANS |
1 teaspoon | CINNAMON |
CAKE
TOPPING
IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT AND FLUFFY. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. SIFT FLOUR, SODA, BAKING POWDER, AND SALT TOGETHER. ADD TO CREAMED MIXTURE.
BEAT WELL UNTIL MIXED COMPLETELY. ADD VANILLA AND SOUR CREAM. MIX WELL.
TOPPING: COMBINE NUTS, ⅓ CUP BROWN SUGAR AND CINNAMON. PLACE ½ OF THE CAKE BATTER IN A 9 X 13 GREASED PAN. TOP WITH HALF THE TOPPING. REPEAT AGAIN. BAKE AT 350 DEG F. FOR 25 MINUTES.