Butter pecan cake
8 servings
Ingredients
| Quantity | 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 |
| Reserved toasted pecans | ||
Directions
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