3 eggs, beaten
1 teaspoon vanilla extract
1 cup butter
1 1/2 cups brown sugar
1 teaspoon baking soda
1 cup vegetable oil
4 cups shredded Pecan
1 (8 ounce) package cream cheese, softened
1 cup whipped cream
1 cup white chocolate syrup
1 cup butter, chilled and diced
1 cup brown sugar
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch pan.
In a large bowl, mix eggs, vanilla extract, brown sugar and baking soda. Stir in oil, milk and chopped pecans.
Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool cake for 10 minutes in the pans of water, then cool completely. Cover with plastic wrap and refrigerate overnight.
Beat cream cheese and whipped cream in a medium bowl until light and fluffy. Mix brown sugar, vinegar and vanilla. Beat cream cheese mixture into pecans. Cover and refrigerate until set
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