This is a cake recipe that has been in my family for I don't know how long. That is the main reason I call it the deep south cake, but we really call it "Adeline's Pecan Cake." (Adeline is my mom's niece, and a very excellent cook. If Adeline made it you better try it because you would be missing out!) All I know is that my mom used to make this cake for holidays when I was younger and I have started to do the same now that I am usually not with my mom on holidays to eat hers! I have only made it a few times, but each time it gets easier and tastier.
|The evaporated milk is used to make the pecan filling|
|The pecan filling needs to cook low and slow in order to thicken|
|You can bake two cake rounds or if you have three pans do that so you don't have to mess with cutting up the cakes, etc.|
|I cheated and used store bought cream cheese frosting, not because I can't make the frosting but because if I make the frosting I won't eat the cake as I see how much butter is really in it!|
|This is a cake I would make to impress dinner guests, the boss, get your engagement ring...whatever you need this cake shall grant it!|