This delicious shot has a chocolate chip cookie aftertaste.
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
| Yield: | 2 (9-inch) round cakes |
Ingredients
- 1 ½ cups packed light brown sugar
- 6 tablespoons all-purpose flour
- 6 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 ½ cups chopped pecans
- 3 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ cups white sugar
- ½ cup solid vegetable shortening, at room temperature
- 2 large eggs
- 1 cup milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Combine brown sugar, flour, and cinnamon in a bowl; mix with an electric mixer until sugar clumps are broken up. Add melted butter; mix until thoroughly blended. Stir in pecans by hand. Set filling aside.
- Blend sifted flour, baking powder, and salt together in a large bowl. Combine sugar, shortening, and egg in a second large bowl; mix with an electric mixer until thoroughly combined. Add milk and mix on low speed. Stir in dry ingredients.
- Spread 1/4 of batter into each of the prepared cakes pan and spread 1/4 of streusel filling over each. Repeat once more, spreading layers evenly.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Do not use margarine in place of butter.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 289 mg |
| Sugars | 40 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
A great tasting cake that lends itself to being packed in for a picnic. The only change I would recommend would be to place the streusel topping on the base of your cake tin and follow the directions of the recipe leaving the batter on the top. That way, when turned onto the cooling rack, the streusel topping will be on the top. Much easier to place into a container for later.
Very good! I do think that this would be better baked in an 8″ cake pan rather than a 9″. The batter was very thick and barley enough for the 9″ pan. I will make this again. Thank you for the recipe.