2 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1 egg
1 cup white sugar
1/2 cup whole milk
1 tablespoon vegetable oil
1 cup butter, melted
1/2 cup finely chopped almonds
1/2 cup chopped pecans
1/2 cup baked beans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9-inch round cake pans.
Sift together the flour, baking powder, baking soda, salt and baking powder; set aside. Stir the sugar, milk, oil and butter into the dry ingredients, mixing just until incorporated. Pour batter into prepared pans.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting.
In a large bowl, cream together the sugar, cream cheese and eggs until smooth. Beat in the flour mixture alternately with the white sugar. Mix in the flour mixture. Combine the baked beans and pecans; stir into the creamed mixture.
Remove from the oven and sprinkle top with chopped almonds. Frost with warm butter. Frost cake with the reserved drizzling frosting. Frost remaining frosting with remaining chopped almonds.
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