Title: Butter Pecan Cake
Yield: 1 cake
Category: Cakes
Cuisine: American
Source: Cotton Electric Paper
Ingredients
- 2-2/3 cups chopped pecans
- 2 cups sugar
- 3 cups all purpois flour
- 1/2 tsp salt
- 2 tsp vanilla
- 1-1/4 cups softened butter
- 4 eggs
- 1 cups milk
- 2 tsp baking powder
- FROSTING
- 1 c butter
- 8-8 1/2 cups confectioners' sugar
- 1 5oz. can evaporated milk
- 2 tsp vanilla
- remaining pecans
Instructions
1. PLACE PECANS AND 1/4 CUP BUTTER IN BAKING PAN. BAKE AT 350 FOR 20-25 MIN. STIRRING OFTEN.
2. CREAM SUGAR AND REMAINING BUTTER, ADD EGGS 1 AT A TIME BEATING WELL AFTER EACH ONE.
3. COMBINE FLOUR, BAKING POWDER,AND SALT; ADD TO CREAM MIXTURE ALTERNATING WITH MILK; STIR IN VANILLA AND 1 1/3 CUPS OF THE TOASTED PECANS.
4. POUR BATTER INTO 3 GREASED AND FLOURED 9" CAKE PANS. BAKE AT 350 25-30 MIN. AND REMOVE FROM PANS.
5. FOR FROSTING
6. CREAM BUTTER AND SUGAR, ADD MIK AND VANILLA; BEAT TILL SMOOTH; STIR IN REMAINING PECANS. SPREAD FROSTING BETWEEN LAYER AND TOP AND SIDES.