Cream butter and sugar.
Add eggs and beat.
Sift dry ingredients; add alternately with sour cream. Beat well after each addition.
Combine all topping ingredients (brown sugar through pecans) in a small bowl.
Grease and flour two 8" pans.
Pour 1/4 of batter into each pan.
Sprinkle with half of topping.
Divide remaining batter between both pans and sprinkle with remander of topping.
Bake in 325 oven for 35-40 minutes.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 151 (50%)|
|Amt Per Serving||% DV|
|Total Fat 16.8g||22 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 32.6mg||10 %|
|Sodium 3905.8mg||135 %|
|Potassium 92.1mg||2 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 35.4g|
|Protein 3.1g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 301
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