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Butter Pecan Cake-Butter Pecan Frosting

Source of Recipe

Taste of Home


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 c. butter or margarine, softened
1 1/3 c. sugar
2 eggs
2 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
1 1/2 tsp. vanilla
1 1/3 c. chopped pecans, toasted* (divided)



Butter Pecan Frosting:
3 TBS. butter or margarine, softened
3 c. powdered sugar
3 TBS. milk
3/4 tsp. vanilla


*Toasting Nuts:
To toast 1 1/3 c. chopped nuts, pour 3 TBS. 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.


Recipe

For Cake:
In mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 c. toasted pecans. Pour batter into two greased and floured 8-in. round baking pans.
Bake at 350° for 30-35 minutes or until toothpick inserted comes out clean.
Cool for 10 minutes; remove from pans to wire racks to cool completely.

For Frosting:
Cream butter and sugar. Add milk and vanilla; beat until light and for 10 fluffy. Add additional milk, if needed. Stir in remaining toasted pecans. Spread between layers and over top and sides of cake.