PECAN CAKE

Pecan Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h5m

Yield 12

Number Of Ingredients 11

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3 tablespoons instant coffee granules or crystals
3 tablespoons hot water
1/2 cup milk
1 teaspoon vanilla
4 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups butter, softened
1 box (1 lb) light brown sugar
6 eggs
4 cups chopped pecans

Steps:

Heat oven to 325°F. Generously grease bottom, side and tube of 10-inch angel food (tube) cake pan with shortening; lightly flour.
In small bowl, stir coffee granules and hot water until dissolved; stir in milk and vanilla. Set aside. In medium bowl, mix flour, baking powder and salt.
In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, one at a time, beating until blended after each addition. On low speed, beat in flour mixture alternately with coffee mixture. Fold in pecans. Pour batter into pan.
Bake 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Nutrition Facts : Calories 880, Carbohydrate 79 g, Fat 1 1/2, Fiber 5 g, Protein 12 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 400 mg