Butter Pecan Cake

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Butter Pecan Cake Ingredients

2 2/3 c Chopped pecans	1 c Milk
1 1/4 c Butter; softened, divided	2 ts Vanilla extract
2 c Sugar	FROSTIING
4 Eggs	1 c Butter; softened, no
3 c All-purpose flour	1 cn (5 oz) evaporated milk
2 ts Baking powder	2 ts Vanilla extract
1/2 ts Salt

Instructions for Butter Pecan Cake

Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of toasted pecans. Pour into three greased and floured 9 inch round cake pans. Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wrie rack. For frosting, cream butter and sugar in a mixing 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. Submitted by Becky Miller, Tallahassee, Florida who says this is one of her familys favorites. Recipe by: Country Woman Magazine, November/December 97, p.31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart on Dec 15, 1997

Main Ingredient: CakeCuisine: Uncategorized

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