MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Butter Pecan Cake
 Categories: Cakes
      Yield: 8 Servings
 
      8 tb Salted butter
    1/3 c  Vegetable oil
      2 c  Sugar; divided
      5    Eggs; separated
      2 ts Vanilla extract
      1 c  Whole milk; plus:
      1 tb Lemon juice
      2 c  Cake flour
      2 ts Baking powder
      1 c  Pecans; crushed
 
  Cooking time: 20 to 30 minutes
  
  Preheat oven to 325°F and grease 9x11" baking dish.
  
  Combine whole milk and lemon juice. Set aside for about 5 to 10
  minutes. This creates butter milk.
  
  Whip egg whites with about 1/4 cup of the sugar until stiff peaks.
  Pour into another bowl and set aside
  
  Using the same mixing bowl, add butter, rest of sugar, vanilla, and
  vegetable oil. Beat on medium-high speed until nice and fluffy. Then
  add egg yolks and mix just until combined.
  
  Combine flour with baking powder, then alternate adding flour and
  butter milk. Do not over mix.
  
  Add crushed pecans.
  
  Using a rubber spatula, fold in egg whites 1/3 at a time. Once again,
  do not over mix. There will be streaks of egg whites (meringue) but
  that is completely fine.
  
  Pour batter into greased baking dish and bake for about 25 to 30
  minutes or until a toothpick when inserted comes out clean.
  
  Allow to cool slightly then pour over caramel sauce and top with
  toffee. Serve warm with vanilla ice cream.
  
  If making this in advance, wait to add caramel and toffee until ready
  to serve.
  
  Recipe by Sarah Devight, Secret Garden Café, Occoquan, VA
  
  Recipe FROM: <https://secretgardenblog.com/>
 
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