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Butter Pecan Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 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
-----BUTTER PECAN FROSTING----- 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
Directions:
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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