A recipe for Butter Pecan Cake. Follow the simple recipe instructions for Butter Pecan Cake shared by other home cooking experts.
Ingredients
3 Tbs. Butter (or marg.)1 1/3 c. Pecans; chopped
2/3 c. Butter (or marg.); softened
1 1/3 c. Sugar
2 Eggs
2 c. All-purpose flour
1 1/2 Tsp. Baking powder
1/4 Tsp. Salt
2/3 c. Milk
1 1/2 Tsp. Vanilla extract
BUTTER PECAN FROSTING: 3 Tbs. Butter (or marg.); softened
3 c. Powdered sugar
3 Tbs. Milk; plus
1 Tsp. Milk
3/4 Tsp. Vanilla extract
Reserved toasted pecans
Directions
Melt 3 Tbs. 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. 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.
