MOCHA PECAN CAKE
- 2 C. butter
- 1 C. white sugar
- 1½ C. brown sugar
- 6 eggs (one at a time)
- 4 C. flour
- 3 tsp. rum extract
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ C. milk
- 1 T. instant coffee (dissolved in 3 T. hot water)
- 3 C. chopped Texas pecans
Soften butter, then cream with white sugar and brown sugar. Beat in eggs, one at a time. Sift flour, baking powder, and salt. Add alternately with milk, instant coffee, and rum extract. Fold in Texas pecans. Pour batter into greased tube or bundt pan. Bake at 325 degrees F. for 1½ hours.