Toasted Butter Pecan Cake

Toasted Butter Pecan Cake
Toasted Butter Pecan Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    Tbs. Butter or Margarine, melted

  • 1 1/3

    Cups Chopped Pecans, divided

  • 3/4

    Cup Butter or Margarine, softened

  • 1 1/3

    Cups Sugar

  • 1 1/2

    tsp. Vanilla

  • 2

    Eggs

  • 2

    Cups Flour, sifted

  • 2

    tsp. Baking Powder

  • 1/4

    tsp. Salt

  • 2/3

    Cups Milk

  • Frosting:

  • 4

    Tbs. Butter or Margarine, softened

  • 3

    Cups Powdered Sugar, sifted

  • 2 1/2 to 3

    Tbs. Light Cream

  • 1

    tsp. Vanilla

Directions

Toss melted butter and pecans. On a baking sheet, toast at 350 degrees for 15 minutes, stirring occasionally. Cream butter and gradually add sugar; beat until light and fluffy. Add vanilla and beat in eggs, one at a time. Sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with milk. Fold in 1 cup pecans. Pour batter into 2 (8") greased and floured cake pans. Bake at 350 degrees for 30-35 minutes. Cool slightly; remove from pans and cool completely. Frost with Butter Pecan Frosting. Serves 8-12. To make frosting: Combine butter, sugar, cream and vanilla; beat until smooth and creamy. Frost cake and sprinkle remaining pecans on top.

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