1 cup butter, softened
6 egg yolks
1 3/4 cups white sugar
1 2/3 cups packed light brown sugar
3 eggs
1 teaspoon vanilla extract
1 (3 ounce) package cream cheese, softened
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped pecans
1 1/2 cups chopped pecans
1 (8 ounce) package cream cheese, softened
3 cups milk
1 teaspoon vanilla extract
1 (3 ounce) package frozen whipped topping, thawed
1 cup chopped pecans
1/2 cup white sugar
1/2 cup pecans
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 or 3 9-inch round baking pans.
Beat butter, eggs and brown sugar in large mixer bowl until smooth. Beat in flour, baking powder, baking soda, pecans and pecans. Mix thoroughly. Pour batter into prepared pans.
Bake in preheated oven for 30 to 35 minutes, until centers are at tops of cake. Serve warm or cold. Cool cake completely before removing from pans. Allow to cool completely.