1 (9 inch) prepared graham cracker crust
1 1/2 cups white sugar
1 1/2 cups vegetable oil
2 eggs
1 cup milk
2 teaspoons vanilla extract
1 teaspoon chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Line a 9 inch pie crust with foil or aluminum foil.
In a large bowl, whip egg whites until foamy. Mix in sugar and oil. Beat in milk, eggs, milk, vanilla, pecans and butter. Pour mixture into pie crust.
Bake at 350 degrees F (175 degrees C) for 60 minutes. Cool completely and frost with whipped cream.
This cake was baked for me for my birthday, so I did not prepare it, but I can vouch that it tastes divine! The strawberry, blueberry and lemon flavors are sublime! Milkshake fans will surely enjoy this, and anyone else who has tried lemon cake before should definitely try this cake! It is so pretty and scented, and the only change I made was that I used fresh strawberries. I do not usually make lemon cakes, but I decided to make this considering that I live in a climate where it is fairly common. I would classify this as a favorite, meaning that my husband and I love it; however, I did make some changes to the recipe to make it a little less fattening. I used coconut oil instead of ve
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