#166 - Pecan Pie Cake

(by Shirley McNevich)

2 cups white sugar
1 1/4 cups flour
4 eggs
1 stick Parkay margarine
2 tsp. vanilla
2 cups chopped pecans

In a mixer, combine Parkay, sugar, eggs and beat until smooth. Add vanilla and flour and mix well. Add the pecans and stir by hand. Pour into a greased 9 x 13 x 2 cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness. Icing for this cake: 1/2 cup Parkay margarine, 1/2 cup white sugar, 1/2 cup Carnation evaporated milk, 1/2 cup of chopped pecans, one cup of Baker's Angel Flake coconut. Put the ingredients in a one quart saucepan. Bring to a boil, then boil until it thickens. Add one cup of Baker's Angel Flake coconut and 1/2 cup of chopped pecans. When cake is cool, pour icing mixture over the top and spread with a spatula or a knife.

#114 - Pecan Pie

(by Shirley McNevich)

3 eggs, slightly beaten
1 cup Kayro dark corn syrup
1 cup white sugar
2 TBSP melted Parkay margarine
1 tsp. vanilla
1 1/2 cups pecans, chopped
1 unbaked 9" pie crust (our pie crust is recipe #33)

In a large bowl, stir together the eggs, Kayro, sugar, Parkay, and vanilla. Stir by hand until well mixed. Stir in pecans. Spray the pie tin with Pam. Place pie dough into pie tin and spray inside of the pie with Pam. Flute the edges of the pie dough. Pour mixture into pie shell. Bake at 350 degrees for 50-55 minutes, or until a knife inserted in the middle comes out clean.