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Butter Pecan Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

3  tablespoons  Butter or margarine
1 1/3  cups  Pecans, chopped
2/3  cup  Butter or margarine, softened
1 1/3  cups  Sugar
2    Eggs
2  cups  All-purpose flour
1 1/2  teaspoons  Baking powder
1/4  teaspoon  Salt
2/3  cup  Milk
1 1/2  teaspoons  Vanilla extract
3  tablespoons  Butter or margarine, softened
3  cups  Powdered sugar
3  tablespoons  Milk, plus
1  teaspoon  Milk
3/4  teaspoon  Vanilla extract
    Reserved toasted pecans

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 disolved. 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 cakepans. 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. Yield: one 2-layer cake. 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. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.

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