1 1/4 cups white sugar
1 cup molasses
2 teaspoons baking soda
2 tablespoons butter
1 egg
3 tablespoons vegetable oil
3 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 cup milk
1 egg
1 cup vegetable oil
1 cup milk
1 cup chopped pecans
1 cup chopped dates
1 cup chopped walnuts
1 cup chopped almonds
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped pecans
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix sugar, molasses, baking soda, butter, egg, oil, milk, flour, baking powder, baking soda and vanilla extract. Mix until smooth. Fold into molasses mixture. Stir in the milk until well combined. Spread mixture evenly into prepared pan.
Bake in preheated oven for 60 minutes. Transfer to a wire rack to cool completely, then invert onto serving platter. Let cool completely and refrigerate until serving.
To make the glaze: In a large bowl, combine sugar, vanilla extract, salt and vegetable oil. Mix well. Spread glaze over cake while still in pan. Chill until mixture thickens enough to spread on top. Slice cake horizontally and fill with frosting.
In a small bowl, cream together white sugar mixture and butter mixture. Beat in egg and oil until mixture is light and fluffy. Beat in flour, then spread over cake. Refrigerate until cake is firm. Cut into 1/2 inch squares.
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