Butter Pecan Cake

Ingredients

3 tbsp butter (or marg.) 1 1/3 cup pecans, chopped 2/3 cup butter (or marg.), softened 1 1/3 cup sugar 2 eggs 2 cup all-purpse flour 1 1/2 tsp baking powder 1/4 tsp salt 2/3 cup milk 1 1/2 tsp vanilla extract BUTTER PECAN FROSTING 3 tbsp butter (or marg.), softened 3 cup powdered sugar 3 tbsp milk, plus 1 tsp milk 3/4 tsp vanilla extract 1 reserved toasted pecans	Advertisements

Preparation
 
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.

 

 
Servings: 1

 

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