6 tablespoons butter
1 cup pecans
1-1/2 cups self-rising flour
1-1/2 cups sugar
2/3 cup milk
1 teaspoon vanilla
1-1/2 cups brown sugar
1-1/2 cups hot water

Preheat oven to 350 degrees F.

Melt butter in 9 x 13 – inch pan. (I cut the butter up into slices and placed pan in oven as it was preheating.


By the time the oven had reached 350 degrees F, the butter was melted. That allowed me time to mix up the “cake” batter.)

Sprinkle nuts in the bottom of the pan after the butter melts.

In a mixing bowl, combine the flour, sugar, milk, and vanilla with a whisk. (This is the only “mixing” you will do in the preparation of this dessert and

I did whisk the flour and sugar together first.)

Slowly pour mixture over the top of the pecans making sure you cover the area completely.

Sprinkle the brown sugar evenly over the top.

Carefully pour the hot water over it all.(You want to do this gently as the brown sugar wants to move around when you pour the hot water over it and you want it to cover the whole surface.)

Bake for 30 to 35 minutes or until golden brown. (30 minutes was fine in my oven.)

Patricia served the dessert with a little ice cream. It tastes a lot like pecan pie with a softer crust.