Miss Scarlett Butter Pecan Cake
Source of Recipe
Sonda
List of Ingredients
3 tablespoons butter or margarine
1 1/3 cups chopped pecans
2/3 cup butter or margarine, softened
1 1/3 cups 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 extract
Butter Pecan Frosting (recipe below)
Recipe
Melt 3 tablespoons butter in a 13 x 9 x 3-inch baking pan. Stir in pecans, and bake at 350 degrees
for 10 minutes. Cool.
Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and
sugar is dissolved. Add eggs, one at a time; beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and
ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter
Pecan Frosting.
Pour batter into 2 greased floured 9 inch cakepans. Bake at 350 degrees for 30 minutes or until
cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely.
Spread Butter Pecan Frosting between layers and on top and sides of cake.
Butter Pecan Frosting ---
3 tablespoons butter or margarine softened
3 cups powdered sugar
3 tablespoons plus 1 teaspoon milk
3/4 teaspoon vanilla extract
Reserved toasted pecans
Cream butter; add sugar, milk and vanilla, beating until light and fluffy. Stir in reserved toasted
pecans.
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