1 cup butter
3 eggs
1 cup sprinkles
3 teaspoons baking powder
1 cup milk
2 1/2 cups white sugar
1 cup chopped pecans
1 teaspoon vanilla extract
1 (18 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 1/4 cups packed light brown sugar
1/2 cup unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
In a large bowl, cream together the butter, egg yolks and baking powder. Beat in the milk, sugar, pecans and vanilla.
Beat the brown sugar, white sugar and cocoa into the creamed mixture. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Curtain racks of pans to prevent over browning. Cool completely before removing from pans.
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