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One of our wonderful customers provided this tempting recipe. She likes to decorate it with pecans, but you can be creative and add your own twist!

Here are a few ideas: add fresh, crushed strawberries between the layers; add a layer of custard or cream cheese frosting over the filling; decorate the frosted top with some of our signature Pecan Delicacies (try our CocoaBlanca, Dulce de Leche, or Texas Pecan Toffee).



  • 7 eggs
  • ¼ teaspoon salt
  • 1 Cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 ½ Cups ground Royalty Pecans
  • ¼ Cup packaged dry bread crumbs
  • 1 teaspoon baking powder
  • ½ teaspoon salt


Preheat oven to 375 F. Line bottom of 3 (8″) round layer-cake pans with circles of waxed paper.

Separate eggs, putting whites into an electric mixing bowl and yolks into a small bowl. Let whites warm to room temperature (about 1 hour). With mixer at high speed, beat whites with 1/4 teaspoon salt until soft peaks form. Gradually beat in 1/2 cup granulated sugar (2 Tablespoons at a time) until stiff.

With the same beaters, beat yolks until thick and light. Gradually beat in the rest of the granulated sugar, beating until thick (about 3 minutes), then beat in 1 teaspoon vanilla.

Combine ground nuts, bread crumbs, baking powder, and salt. Turn dry ingredients into yolk mixture with a rubber scraper, mix well with under-over motion, and fold into whites just to combine.

Divide batter evenly into pans. Bake 25 minutes, or until surface springs back.



  • 1 Cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • ½ Cup confectioners sugar


Combine ingredients, beat until still, then refrigerate. After cake has baked and cooled, spread filling between the layers.



  • 4 squares unsweetened chocolate
  • ¼ Cup butter
  • 3 Cups sifted confectioners sugar
  • ½ Cup hot water
  • 1 ½ teaspoons vanilla


Melt chocolate and butter in a double boiler. Remove from heat and add sugar, vanilla, and hot water. Pour frosting over the top of the cake and let it drizzle down the sides.