Toasted butter pecan cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pecans; chopped |
| 1¼ | cup | Butter |
| 3 | cups | Sifted flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| 4 | Beaten eggs | |
| 1 | cup | Milk |
| 2 | cups | Sugar |
| 2 | teaspoons | Vanilla |
| ¼ | cup | Butter |
| 1 | pounds | (4 to 4 1/2 cups) sifted powdered sugar |
| 1 | teaspoon | Vanilla |
| 4 | tablespoons | Evaporated milk; (up to 6) |
Directions
BUTTER PECAN FROSTING
This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.
Toast pecans in ¼ cup butter in 350 degree oven for 20 to 25 minutes.
Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter gradually, add sugar, creaming well. Blend in eggs; beat well after each.
Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition.
Stir in vanilla and 1⅓ cups pecans. Turn into three 8" or 9" pans that have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30 minutes. Cool; spread frosting between layers.
BUTTER PECAN FROSTING: Cream butter. Add sugar, vanilla and milk. Cream until it is of spreading consistency. Stir in remaining pecans.
Posted to TNT Recipes Digest by vergie1@... (Vergie A Ewing) on Apr 15, 1998