Thanks Keith! I made the cake for Christmas dinner. My dad liked it so much he looked the recipe up on the internet. I don't think he has every looked up a recipe on the internet. Wow!

And by the way, I think you were shopping at Penney's in MWC over the weekend. There was a vehicle with a rear vinyl windshield sticker depicting pigs rolling in the mud with the caption "Livin' life and lovin' it." I thought, That has to be Keith!" LOL

I tried the cake yesterday, may even have it for breakfast today. Thanks Keith. That is good stuff.

Larry

I gotta go to the store today and intend to purchase more nuts to make this dessert dish again! OMG - Keith, you are contributing to the delinquency of diners!

Susan

And by the way, I think you were shopping at Penney's in MWC over the weekend. There was a vehicle with a rear vinyl windshield sticker depicting pigs rolling in the mud with the caption "Livin' life and lovin' it." I thought, That has to be Keith!" LOL

Heres the recipe again.

If y'all ever want to grow up and be big and fat like me, then this recipe is a Must!

PECAN PIE CAKE
(Insulated pan: Oven@ 350 / Uninsulated pan: Oven 325)

Step 1:
1 box Duncan Hines Butter Cake Mix (reserve 2/3 cup mix for filling)
1 stick marg. (or butter), melted, 1 C brown sugar, 2 eggs, 2 T water, 2 Cups
chopped pecans.

Mix above ingred. in order given - VERY THICK. Pour into 9 X 13 pan,
sprayed with vege. shortening.
Bake for 25 minutes.

Step 2:
Combine: 1 C sugar, 1 C white Karo syrup, 1 stick marg/butter, melted,
1 C milk, 1 t vanilla. Add reserved dry cake mix, 2 eggs beaten.
Mix with mixer and pour carefully over cake layer. This filling is very thin.
Return to oven for 30 minutes (cake may crack) Insert knife to see if done.
May need even more time. Continue baking in 5 minute increments and test
after each 5 minutes. Serve with whipped cream/cool whip.

This cake is very moist on the bottom. Better if made one or two days
before serving OR serve it warm.
Hmmmmmmmm!!!!!

My Grandparents had a sayin' for anyone late to the dinner table: "We're waitin' on you like one hog waits on another!"

Keith

Love the pig Keith!

I didn't get to try the pecan cake (I ate all of the pecans!!) but I did try Carol's lardless pie crust.

LOVE it! It's a big hit! Except that it tasted a bit fishy but that's not Carol's recipe. I can't remember why oil sometimes tastes fishy but it does so we had fishy cherry pie. It was wonderfully tender and flakey, though! It's not the same as "real" crust, the lard-type I'm used to. This was much more delicate, different yet just as wonderful. We'll be using it every year now.

Thanks, Carol!

Diane

Diane,
If you were using a canola oil or a blended vegetable oil that contained some canola oil, then the fish taste occurs when unsaturated fats break down at high temperatures, although I don't know the temperature threshold.

Dawn

Thanks, Dawn. I had the vague memory it had something to do with canola but I was using "vegetable" oil. I'll have to pay closer attention to the particular vegetable oil I choose from now on.

Diane

Diane, I am glad you liked the recipe. It is just so much easier than regular pie crust once you get the hang of handling the dough, and I am much more comfortable using vegetable oil than lard. Now having said that, I will still put too much butter on that bowl of popcorn, but I cut out the animal products in a lot of other areas.

I have never had an oil cause a fishy taste, but the only times I have been disappointed in using oil in any recipe, was always when using canola. I buy canola occasionally, but I prefer plain vegetable oil. I'll have to study the "fishy" issue, because I wouldn't be happy with that happening. LOL I like fish but don't want my sweets to taste like that. We get plenty of fish where we live.

I read a little on cooking oils and found a statement that said canola oil was like cilantro and some people just CAN'T like it. I know that you said you didn't use canola, so yours was probably a temperature thing. It is funny how different oils produce such a different result. When we lived in Greece (no pun intended), we loved french fries because they cooked them in olive oil. They were wonderful.

Interesting. While I LOVE cilantro, you can definitely put me down in the canola-hating group. A year or two ago, I found a good buy on oil so bought an entire case of... canola oil. It took me so long to get through that!! Never, ever, ever again, I promise you. LOL

Diane

I finally remembered to go look at the oil I used in the pie crust. It's "100% vegetable oil" and, in the ingredients, it says "100% soybean oil". I think I'll buy some corn oil and try that out next time.

Diane

Here is a link that might be useful: Types of oils and varying tastes

So that's why I always want to dip my french fries in tartar sauce!

Susan (user of Canola Oil)