Toasted Butter Pecan Cake

By á-24734

Ingredients

• Frosting:
• 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
• 4 Tbs. Butter or Margarine, softened
• 3 Cups Powdered Sugar, sifted
• 2 1/2 to 3 Tbs. Light Cream
• 1 tsp. Vanilla

Preparation

Step 1

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.