In a mixing bowl, combine sugar, flour and salt. Cut in butter until mixture resembles a coarse meal. Remove 1 cup mixture and combine with cinnamon and pecans; set aside. To remaining crumb mixture, add milk and baking powder. Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle the reserved crumb topping over batter. Bake at 35O for 30 minutes or until cake tests done. Cut into squares. Garnish with whipped topping and a pecan halt if desired. Yield: 12-15 servings. Busted by Sara Horton 5/28/98 Recipe by: Taste of Home, Rosemary White, Oneida, New York
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|Serving Size: 1 Serving (129g)|
|Recipe Makes: 12|
|Calories from Fat: 168 (31%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 16.8mg||5 %|
|Sodium 449.5mg||15 %|
|Potassium 167.1mg||4 %|
|Total Carbohydrate 92.9g||27 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 91.5g|
|Protein 3.5g||5 %|
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Calories per serving: 541
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