You won't find any cornmeal in this cake! The pecans lend a cornmeal texture.

1 cup granulated sugar
1 cup firmly packed brown sugar
4 eggs, beaten
1 cup vegetable oil
1 1/2 cups self-rising flour
1 teaspoon vanilla extract
2 cups pecans, chopped very fine

Preheat oven to 350 degrees F. Lightly grease and flour a 9 x 13-inch baking dish.

Stir together sugar, brown sugar, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla extract. Add pecans and stir until evenly mixed. Spoon into prepared pan and bake for 30 to 35 minutes.

Serve with a dollop of whipped cream on top.