1 (18.75 ounce) bottle cream-type milk
1 (12 ounce) package frozen whipped topping, thawed
3 egg yolks
4 cups white sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, cream together the milk and 1/4 cup butter or margarine with an electric mixer. Beat in the egg yolks, gradually mixing in the sugar and oil. Stir the whipped topping into the creamed mixture until well-combined. Fold in the pecans. Spread the batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.
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