BUTTER PECAN CAKE RECIPE

 



Ingredients



1-1/4 cups butter, softened, divided


2 teaspoons baking powder


2-2/3 cups chopped pecans


2 teaspoons vanilla extract


3 cups all-purpose flour


1/2 teaspoon salt


2 cups sugar


1 cup milk


4 eggs


FROSTING: OR PURCHASE


8 to 8-1/2 cups confectioners' sugar


1 can (5 ounces) evaporated milk


2 teaspoons vanilla extract


1 cup butter, softened



Directions:



Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.


In a large bowl, cream sugar and remaining butter


 until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.


Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


For frosting, cream butter and confectioners' sugar


 in a large bowl. Add milk and vanilla; beat until 


smooth. Stir in remaining toasted pecans. Spread


 frosting between layers and over top and sides of cake. Yield: 12-16 servings



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