Butter Pecan Cake

Title:
Butter Pecan Cake

Yield:
14 Servings

Categories:
Cakes,
Desserts,
Nuts




Ingredients:





 2 2/3 c  Chopped pecans


 1 1/4 c  Butter; softened, divided


          -(NO Substitutes)


     2 c  Sugar


     4    Eggs


     3 c  All-purpose flour


     2 ts Baking powder


   1/2 ts Salt


     1 c  Milk


     2 ts Vanilla extract





---------------------------------FROSTIING---------------------------------


     1 c  Butter; softened, no


          -substitutes


     8 c  Confectioner's sugar; (up to


          -8-1/2)


     1 cn (5 oz) evaporated milk


     2 ts Vanilla extract





 Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25


 minutes or until toasted, stirring frequently; set aside. In a mixing bowl,


 cream sugar and remaining butter. Add eggs, one at a time, beating well


 after each addition. Combine flour, baking powder and salt; add to the


 creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of


 toasted pecans. Pour into three greased and floured 9 inch round cake pans.


 Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to


 cool on a wrie rack.


 


 For frosting, cream butter and sugar in a mixing bowl. Add milk and


 vanilla; beat until smooth. Stir in remaining toasted pecans. Spread


 frosting between layers and over top and sides of cake. Yield: 12-16


 servings.


 


 Submitted by Becky Miller, Tallahassee, Florida who says this is one of her


 family's favorites.


 


 Recipe by: Country Woman Magazine, November/December '97, p.31


 


 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart


 
on Dec 15, 1997