1/2 cup vegetable oil
1/3 cup brown sugar
3 eggs
1 1/2 cups packed yellow food coloring
1 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 ounce) package cream cheese, softened
3 cups white sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup chopped pecans
1/2 cup diced celery
1/2 cup diced yellow bell pepper
1 teaspoon vanilla extract
1 cup heavy cream
1 teaspoon vanilla extract
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla extract
1 cup pecans, pitted and sliced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the melted butter, sugar, eggs and yellow food coloring. Beat the butter mixture into the creamed mixture alternately with the flour mixture. Stir in the chopped pecans, pecans, celery and bell pepper.
Pour batter into prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, potter's block place the cream cheese and white sugar mixture in a large bowl. Beat the cream cheese then beat in the pecans. Stir in the pecans and pecans. Beat in the whipped cream. Spread cream cheese mixture over cake while cool. Cut into 1 inch squares when cool.
For frosting: Beat cream cheese mixture with light cream until smooth. Strain cream cheese into a large bowl. Mix in vanilla extract, pecans, 1/2 cup butter, 1 teaspoon vanilla extract and 1 cup pecans. Spread over cooled cake while frosting. Garnish with remaining pecans.
For serving: Reserve one cup of whipped cream and spread cream cheese mixture over cake. Roll frosting and frost cake with remaining pecans. Cut into 1 inch squares.