Butter Pecan Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
3 tbsp: Butter, or marg.
1 1/3 cup: Pecans, chopped
2/3 cup: Butter (or marg.), softened
1 1/3 cup: Sugar,
2: Eggs,
2 cup: All-purpse flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Salt,
2/3 cup: Milk,
1 1/2 tsp: Vanilla extract,
BUTTER PECAN FROSTING
3 tbsp: Butter (or marg.), softened
3 cup: Powdered sugar,
3 tbsp: Milk, plus
1 tsp: Milk,
3/4 tsp: Vanilla extract,
Reserved toasted pecans,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp