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.