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BUTTER PECAN CAKE
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb 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-purpse flour
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1 1/2 ts Vanilla extract
-----BUTTER PECAN FROSTING-----
3 tb Butter (or marg.) -- softened
3 c Powdered sugar
3 tb Milk -- plus
1 t Milk
3/4 ts 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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