Butter pecan cake

Yield: 8 servings

Measure Ingredient
3 tablespoons Butter
1⅓ cup Pecans, chopped
⅔ cup Butter, softened
1⅓ cup Sugar
2 eaches Eggs
3 tablespoons Butter, softened
3 cups Powdered sugar
3 tablespoons Milk; plus
2 cups All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
⅔ cup Milk
1½ teaspoon Vanilla extract
1 teaspoon Milk
¾ teaspoon Vanilla extract
\N \N Reserved toasted pecans

BUTTER PECAN FROSTING

Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and bake at 350 degrees for 10 minutes. Cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting. Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely. Spread top and sides of cooled cake with Butter Pecan Frosting. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans. Yield: enough frosting for one 2-layer cake.

Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 04-09-95

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