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Make the cake! In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a large bowl, cream together granulated sugar, brown sugar, and butter. Mix in eggs and egg yolk. Mix in vanilla extract, maple extract, and sour cream. Mix the dry ingredients into the wet ingredients, alternating with the milk.

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ingredients. Preheat oven to 325°F. Grease and flour a 10 inch tube pan or bundt pan. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift 3 1/2 cups flour and baking powder together, reserving 1/2 cup flour.

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Instructions. Spray a *10x15x1 inch sheet pan with nonstick spray. Preheat oven to 375 degrees F. In a large pan, bring 1 cup butter and water to a boil. Remove from heat and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda. Stir until smooth.

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In mixer, cream butter, cream cheese, and sugar until smooth. Add eggs, one at a time. Then, add flour, one cup at a time. Last, add vanilla flavoring. Grease and flour tube/bundt pan and pour in batter. Pour in batter first, then sprinkle pecans and brown sugar on top (a cup or little more of each). Lightly press into the batter.

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Large Cake. $45.00 4.9. Toppings: Butter Toffee. Butter Toffee Chopped Pecans Pecan Halves. Enjoy the taste of Texas Pecan Cake with our large-sized version. The cake has caramelized edges for a savory, brownie-like texture and a soft center for a delightful balance of flavors.

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Preheat oven to 325°. In a small bowl toss pecans with ¼ cup flour. Beat butter on medium speed with a stand or hand mixer. Gradually add in granulated and brown sugar and beat until light and fluffy (3 to 5 minutes). Add eggs in 1 at a time, beating until just blended.

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The cake Texans are NUTS about! Texas Pecan Cakes. Dive into the heart of Texas with our Texas Pecan Cakes, a unique twist on the traditional, packed with pecans and boasting a brownie-like texture.. For a genuine Texas treat that's sure to please any crowd, our Texas Pecan Cakes are the go-to choice. 6 products + Quick add. Large Cake Sale.

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Instructions. Place rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour an 18×13 sheet cake pan. In a medium mixing bowl, combine flour, sugar, salt, and baking soda. Set aside. In a small saucepan, melt butter.

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Our Texas Blonde Pecan Cakes are made using our specialty honey-sweetened batter, filled with crunchy pecans, lush pineapples, ripe cherries, and golden raisins. Decorated with a crushed sprinkling of pecan bits and baked till golden brown, this cake is as beautiful as it is delicious. Servings per Package: 20 | 1 lbs 14 oz.

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Stir together pecans, raisins, and remaining 1/2 cup flour in a separate bowl; stir into batter until combined. Coat a 10-inch tube pan with baking spray with flour. Spoon batter into prepared pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour, 15 minutes to 1 hour, 30 minutes. Cool in pan 15 minutes.

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Place them on a baking sheet for 7-8 minutes. Ignore directions on the cake mix box. Instead beat the egg whites with a hand mixer in a large bowl until just frothy or foamy, do not whisk to soft peaks. Add the cake mix, then the melted butter, milk and vanilla. Beat on medium-low for 30 seconds until well combined.

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Heat the oven to 350°F and spray a 13-inch x 18-inch x 1-inch jelly roll pan with non-stick cooking spray. In a large bowl combine the flour, sugar, baking soda, and salt. Whisk the mixture until well combined and set aside. In a medium sauce pan over medium heat add 1 cup of butter, water, and 1/3 cup cocoa powder.

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Preheat oven to 350 degrees F. Spray 3 8-inch round cake pans with baking spray. Set aside. In a medium bowl whisk together 2 cups of the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until stiff, but not dry, peaks form.

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Preheat the oven to 350°. Grease 2 8 inch round cake pans and set them aside. Add 3 tablespoons of butter to a skillet and melt over medium-high heat. Add the pecans and cook for about 3-4 minutes, until the nuts are toasted and fragrant. Remove from the heat and let cool completely.

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Preheat oven to 350ºF. Bring one cup of water to boil. 1¼ cup water. In a large bowl, combine flour and sugar; set aside. 2 cups flour, 2 cups sugar. In a saucepan, melt butter; add cocoa and add 1 cup of boiling water; combine well; pour this chocolate mixture into flour/sugar mixture; combine well and set aside.