pecan pie cake from scratch

Combine the light brown sugar and the chopped nuts. Bake the pie at 350 degrees for 40-50 minutes.

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In a separate bowl whisk together the egg sugar oil and vanilla.

. Preheat oven to 350 F. Grease a 10-cup Bundt pan with shortening. Shake to coat bottoms and sides of pans.

In a large bowl cream together 12 cup butter shortening and 2. Cook and stir for 2 minutes more. Pour the mixture into an unbaked 9 inch pie shell.

Pour into pie shell. Blend well and pour over pecans in crust. In a bowl add the all purpose flour baking powder and salt.

Prepare frosting while cakes are baking. Place remaining cake mix in a mixing bowl with 12 cup softened butter light brown sugar 2 eggs and water. Leave remaining pecans in bottom of pan.

Spray an 88 baking pan with non stick baking spray. Preheat oven to 325F. Preheat oven to 325 degrees and grease a 9x13-inch baking pan.

Prepare the pecans. Beat chilled browned butter with stand mixer fitted with paddle attachment on medium speed until fluffy about 1 to 2 minutes. Sugars salt corn syrup vanilla butter and eggs in a bowl.

Remove from heat and whisk in butter and vanilla. Generously butter 3 9 inch pans. Mix everything together until smooth.

Boil whisking constantly for approx. Sprinkle pecans in pan and swirl pan to coat. Heat over medium-low stirring constantly until mixture starts to thicken.

Use an electric mixer to mix well. Preheat oven to 450 degrees F 230 degrees C Step 3. Preheat oven to 350 degrees F.

Preheat oven to 350 degrees F 175 degrees C. Combine sugar evaporated milk butter egg yolks and flour in a saucepan. Cool 10 minutes at room temperature.

Preheat the oven to 350. Remove pan from heat immediately and pour butter into a small heatproof glass bowl. Fold in pecans and pour batter into prepared pan.

In a medium size bowl whisk together the flour baking powder and salt. Cream butter shortening brown sugar and granulated sugar together until smooth. Measure out 23 cup of cake mix and set aside.

Preheat oven to 325 degrees. Place pecans in the bottom of pie crust. Stir in the pecans.

Add vanilla and stir for 1 minute. Whisk to combine and set aside. Put the 14 cup 12 stick of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes stirring the pecans and melted butter every few minutes until the fragrance is wonderfully toasty.

Mix the eggs undrained crushed pineapple flour 1 cup granulated sugar baking soda salt and 1 teaspoon of the vanilla together. Cook over medium heat whisking constantly until mixture comes to a boil. Add in brown sugar and chopped pecans and whisk to combine.

In a mixing bowl stir together. In the bowl of a stand mixer fitted with the paddle attachment beat butter sugar and vanilla at medium speed until fluffy 4 to 5 minutes stopping to scrape sides of bowl. Stir or mix with an electric mixer until just combined.

Spray a 913 pan with cooking spray. Watch carefully near the end to avoid burning. Spread remaining cake batter into this pan and bake at 325 for 15 minutes or until just lightly browned.

Pour batter into one ungreased 9x13 inch baking pan. Mix in the eggs corn syrup milk melted butter and vanilla. In a medium pot whisk together water egg yolk and cornstarch.

Cover and chill until butter begins to solidify about 1 hour. Divide 2 cups chopped pecans evenly between the pans. Combine whole milk heavy whipping cream and vanilla in a small bowl.

In a large bowl Stir together 34 cup of sugar and flour. Set aside 13 cup of the flour mixture for the second part of the cake.

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