Email to MissDaisy      

Recipe Categories: MissDaisy's HOME PAGE00-TNTRecipes 00-ToTry APPETIZERS Appetizers BarsandCookies Beverages BEVERAGES Bisquick BREAD BreadsandQuickBreads BREAKFAST BreakfastandBrunch CAKESandPIES CakesandPies Candy Casseroles Chat CheeseandEggs COOKIES CROCKPOT DESSERTS Desserts ETHNIC FISHandSEAFOOD FishandSeafood FoodMixes FreezerandMake-Ahead FreezerCooking FrostingandIcing Fruit HolidayCooking JamsandJellies MainDish Meats Microwave Pasta PASTA Pastries Poultry PressureCooker PRESSURECOOKER Rice SALADandDRESSING SaladsandSaladDressings Sandwiches Sauces SAUCES SoupsandStews SOUPSandSTEWS Thrifty Vegetables

Butter Pecan Cake w/Frosting




Source of Recipe


Country Cooking


List of Ingredients




Butter Pecan Cake
2/3 cup soft butter
1 1/3 cups sugar
2 eggs
2 cups 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
Butter Pecan Frosting
3 tablespoons soft butter
3 cups powdered sugar
3 tablespoons milk
3/4 teaspoon vanilla

Preheat oven to 350 degrees F.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8-inch cake pans. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes and remove from pans. Cool on wire racks.

Butter Pecan Frosting: Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk, if needed. Stir in remaining toasted pecans. Spread on cake. Serves 12.


Recipe