"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butter Pecan Cake Recipe

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This recipe for Butter Pecan Cake, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Bidleman Finkbeiner
Added: Monday, June 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box Butter Pecan Cake mix
1 tub Coconut/Pecan frosting
4 eggs
2/3 c. oil
1 c. chopped pecans

Directions:
Directions:
Sprinkle the chopped pecans in the bottom of a 9" x 13" pan (which has been sprayed with cooking spray). Mix all other ingredients together & pour evenly over chopped pecans. Bake for 45-50 min. (or until toothpick inserted in center of cake comes out clean) at 350.

Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Debbie is the wife of Mike Finkbeiner and the daughter-in-law of Jeane (Hollenshead) Finkbeiner & the late Charles Finkbeiner.

 

 

 

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