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Title: Toasted Butter Pecan Cake
Categories: Cake
Yield: 8 Servings
| 1 1/3 | c | Pecans, chopped |
| 1/4 | c | Butter |
| 3 | c | Flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs | |
| 1 3/4 | c | Milk |
| 2 | ts | Extract, vanilla |
| FROSTING | ||
| 2/3 | c | Pecans, chopped |
| 1/4 | c | Butter |
| 1 | lb | Sugar, powdered |
| 1 | ts | Extract, vanilla |
| 4 | tb | Milk |
Preheat oven to 350 F. Toast pecans measured for both cake and frosting in butter in oven 20-25 minutes, stirring frequently.
Combine flour with baking powder & salt. Cream butter, gradually add sugar, creaming well. Blend in eggs and beat well after each. Add dry ingredients alternately with milk, beginning & ending with dry ingredients. Blend well after each. Stir in vanilla and 1-1/3 c pecans. Turn into three 8" or 9" greased & floured layer pans. Bake 25-30 minutes. Cool.
Frosting: Cream butter and add remaining ingredients in order given. Mix in enough milk to achieve spreading consistency. Stir in remaining pecans. Spread lightly over entire cake or just frost between layers and on top.
Recipe from Lisa May
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops courtesy of Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address). For breadmachine tips and mixes, visit my homepage: http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 12-29-97 (09:48) The Once And Future Legend (1) Cooking
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