Butter Pecan Cake - cooking recipe

Ingredients
    3 tablespoons butter
    1 cup pecans, chopped (I use 1 c. in the cake, and 1 c. in the frosting = 2 c.)
    2/3 cup butter, softened
    1 cup 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
    Frosting
    3 tablespoons butter, softened
    3 cups confectioners' sugar
    3 tablespoons milk
    3/4 teaspoon vanilla extract
    pecans, toasted
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 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 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
    Makes one 2-layer cake.
    Butter Pecan Frosting:
    Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
    Stir in reserved toasted pecans.
    Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

Leave a comment