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- 1 1/2 cups self-rising flour
- 1 1/4 cups all purpose flour
- 1 cup unsalted butter, softened at room temperture
- 2 cups sugar
- 4 large eggs, at room tempture
- 1 cup milk
- 2 teaspoon vanilla extract
- Icing:
- 2 sticks unsalted butter, softened
- 5 cups confectioners sugar, sifted
- 1 1/2 cups firmly packed light brown sugar
- 1/2 cup milk
- 2 tablespoons dark corn syrup
- 2 teaspoons vanilla extract
- Garnish:
- 2 cups coarsely chopped toasted pecans
View Full Recipe at The Ginger Cook
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