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I hardly ever make deserts but this is too easy and too good to ignore. Perfect for the end of summer peaches.
For the cake:
Preheat oven to 375 degrees, grease and flour 9x13 pan
3 eggs, beaten
1 3/4 cup sugar
1 cup vegetable oil
2 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp. baking soda
5 medium size fresh peaches, peeled and sliced
1/2 cup chopped pecans
You can use a mixer if you want, but I don't.
In a large bowl mix everything together well, adding the peaches and nuts last. Bake at 375 for 50 min
While the cake is baking make the Vanilla Butter Sauce:
1 stick of real butter (8 Tbs)
1 cup sugar
1/2 cup evaporated canned milk (the small can)
1 tsp. high quality vanilla
Bring all but the vanilla to a boil, and simmer for 3 min. Add the vanilla
Cool the cake for about a half hr. and spoon the sauce all over the cake.
It's wonderful as it is, but vanilla ice cream on the top is outa sight.
For the cake:
Preheat oven to 375 degrees, grease and flour 9x13 pan
3 eggs, beaten
1 3/4 cup sugar
1 cup vegetable oil
2 cup flour
1 tsp salt
1 tsp cinnamon
1 tsp. baking soda
5 medium size fresh peaches, peeled and sliced
1/2 cup chopped pecans
You can use a mixer if you want, but I don't.
In a large bowl mix everything together well, adding the peaches and nuts last. Bake at 375 for 50 min
While the cake is baking make the Vanilla Butter Sauce:
1 stick of real butter (8 Tbs)
1 cup sugar
1/2 cup evaporated canned milk (the small can)
1 tsp. high quality vanilla
Bring all but the vanilla to a boil, and simmer for 3 min. Add the vanilla
Cool the cake for about a half hr. and spoon the sauce all over the cake.
It's wonderful as it is, but vanilla ice cream on the top is outa sight.
