Georgia Cornbread Cake

Description: This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.

Ingredients:

• 1 cup sugar or 1/2 cup Splenda sugar substitute, for baking
• 1 cup brown sugar or 1/2 cup Splenda brown sugar blend
• 4 eggs, beaten
• 1 cup vegetable oil
• 1 1/2 cups self-rising flour
• 1 teaspoon vanilla
• 2 cups pecans, chopped very fine

Steps:

1. Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
2. Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
3. Spoon into prepared pan and bake for 30 to 35 minutes.
4. Good served with a dollop of whipped cream, enjoy.