Monday, August 1, 2011

Deep South Cake

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!


  1. This looks wonderful. Will you share the recipe?

  2. Sorry it took so long to post, but I had to get permission from my cousin Adeline as this is her recipe! I hope you enjoy!


    ½ cup butter, softened
    2 ½ cups sugar
    4 eggs separated
    2 tsp. baking powder
    1 cup milk
    1 tsp. vanilla
    2 cups flour

    Cream butter and sugar, add egg yolks, milk, baking powder and vanilla. Add sifted flour gradually. Beat eggs whites until stiff. Fold into batter, pour in 3 greased and floured pans. Bake 350 degrees for 25 minutes.

    Pecan Filling:

    2 cups ground pecans
    1 cup sugar
    1 large can evap. Milk
    ¼ cup butter

    Combine pecans, sugar and milk. Cook in saucepan until thick. Add butter and blend thoroughly.

    Cream Cheese Frosting: (or you may use prepared Cream Cheese Frosting)

    1 (3 oz.) pkg. cream cheese, use the light
    ¼ cup butter
    2 cups powdered sugar
    1 tsp. vanilla

    Soften cream cheese and butter. Beat together until fluffy. Add powdered sugar and beat until smooth. Add vanilla.