| previous | next |
Title: Butter Pecan Cake
Categories: Dessert Cake Southern
Yield: 1 Cake
| 3 | tb | Butter (or marg.) |
| 1 1/3 | c | Pecans; chopped |
| 2/3 | c | Butter (or marg.); softened |
| 1 1/3 | c | Sugar |
| 2 | Eggs | |
| 2 | c | All-purpse flour |
| 1 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 2/3 | c | Milk |
| 1 1/2 | ts | Vanilla extract |
| BUTTER PECAN FROSTING | ||
| 3 | tb | Butter (or marg.); softened |
| 3 | c | Powdered sugar |
| 3 | tb | Milk; plus |
| 1 | ts | Milk |
| 3/4 | ts | Vanilla extract |
| Reserved toasted pecans | ||
Melt 3 tablespoons butter in a 13x9x2 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 disolved. 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 and 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 top and sides of cooled cake with Butter Pecan Frosting.
Yield: one 2-layer cake.
Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans. Yield: enough frosting for one 2-layer cake.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.
| previous | next |