Butter pecan cake

Butter pecan cake

Ingredients/Components

• butter, softened - 2/3 c
• sugar
• eggs - 2 item
• chopped pecans
• milk - 2/3 c
• vanilla extract
• salt - 1/4 tsp
• butter - 3 Tbsp
• baking powder
• all-purpose flour - 2 c
• plus 1 tsp - 3 Tbsp
• powdered sugar, sifted - 3 c
• reserved toasted pecans - 1 item

How to make butter pecan cake:

Butter Pecan Frosting:3 Tbsp. butter, softened3 c. powdered sugar, sifted3 Tbsp. plus 1 tsp. milk3/4 tsp. vanilla extract reserved toasted pecans Melt 3 tablespoons butter in a 13 x 9 x 2-inch baking pan. Stir in pecans and bake at 350° for 10 minutes. Cool. Cream 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 and floured 9-inch cake pans. Bake at 350° 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.

Frosting: Cream butter. Add sugar, milk and vanilla, beating until light and fluffy. Stir in reserved toasted pecans.

Recipe categories: Desserts, Cakes, Fruit.