Recipe By : Serving Size : 0 Preparation Time: 0:00 Categories : Breakfast Cakes Filling: 1/2 cup packed brown sugar 1/2 cup finely chopped pecans 1 1/2 teaspoons cinnamon Cake: 1 1/2 cups sugar 3/4 cup butter -- softened 3 eggs 1 1/2 teaspoons vanilla 3 cups flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 cups sour cream Glaze: 1/2 cup powdered sugar 1/4 teaspoon vanilla 1 teaspoon milk -- (1 to 2) Grease tube, bunt pan, or 2 loaf pans. Filling: Mix Cake: Beat on medium speed the sugar, butter, eggs and vanilla. Then add dry ingredients alternately with the sour cream. Beat on low speed. Spread 2 cups of batter in pan. Sprinkle with 1/3 of the filling. Repeat 2 times. For loaf pans: Spread 1 1/2 cups in each pan. Sprinkle 1/4 filling on. Repeat. Bake 1 hour for bunt or tube pan -- 45 minutes for loaf pans. Bake at 350°. Test for wooden pick to come out clean. Cool slightly; remove from pan. Cool 10 minutes. Drizzle with Glaze that has been mixed until smooth.

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Per Serving (excluding unknown items): 4978 Calories; 229g Fat (41.1% calories from fat); 70g Protein; 668g Carbohydrate; 13g Dietary Fiber; 1162mg Cholesterol; 6031mg Sodium. Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 1 Non-Fat Milk; 43 1/2 Fat; 24 Other Carbohydrates.