The funny thing about this cake recipe is that there is absolutely no cornbread in it. It doesn't make much sense, but the French never heard of French toast. Go figure. We first found this cake in the office cafeteria. It was always a big hit and created a buzz whenever it appeared on the food line. You will love this Southern favorite that is also high is protein.
Ingredients
1 cup of granulated sugar
1 cup of light brown sugar
4 eggs, beaten
1 cup canola oil
1 1/2 cups self-rising flour
1 teaspoon pure vanilla extract
2 cups pecans, chopped very fine
whipping cream
Southern Cooking Instructions
Preheat oven to 350 degrees.
Lightly grease and flour a 9 x 13 baking dish.
In a medium bowl, combine both sugars, eggs and oil until smooth.
Stir in the flour and vanilla until well combined.
Fold in the pecans until evenly mixed.
Spoon into the prepared baking pan and spread to all sides.
Tamp the pan on the counter to remove any bubbles in the batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a baking rack.
Serve with a dollop of whipping cream on each serving.