Email to Beth McIntyre      

Recipe Categories: Bethmc52's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FRUIT HOLIDAYTREATS MEATS MOMSTINBOX PASTA POTATOES POULTRY SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS SUGARFREE VEGETABLES

BUTTER PECAN CAKE




Source of Recipe


magazine






Recipe Introduction


Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.





List of Ingredients



• 2/3 cup butter or margarine, softened
  
• 1-1/3 cup of 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
  
• 1-1/3 cups chopped pecans, toasted, divided
  
• BUTTER PECAN FROSTING:
  
• 3 tablespoons butter or margeaine, softened
  
• 3 cups confectioners' sugar
  
• 3 tablespoon milk
  
• 3/4 teaspoon vanilla
  






Instructions



1. In mixing bowl, cream butter and sugar until light and fluffy.
   
2. Add eggs, one at a time, beating well after each addition.
   
3. Combine flour, baking opwder and salt; add to cream mixture alternately with milk.
   
4. Stir in vanilla and 1 cup toasted nuts.
   
5. Pour batter into two greased and floured 8-inch round baking pans.
   
6. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
   
7. Cool for 10 minutes; remove from pans to wire racks to cool completely.
   
8. For frosting, cream butter and sugar in a mixing bowl.
   
9. Add milk and vanilla; beat until light and fluffy.
   
10. Add additional milk if needed.
    
11. Stir in remaining toasted pecans.
    
12. Spread between the layer and over the top and side of cake. Yield; 12 servings.
    






Final Comments


Toasting Nuts: 1-1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 for 10 minutes, stirring twice. Cool. Use as directed in recipes.