- 12
Ingredients
- Cake
- 2/3 cup butter or margarine, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3 cup milk
- 1 1/2 tsp vanilla
- 1 1/3 cup chopped pecans, toasted, divided
- Butter Pecan Frosting
- 3 Tbsp butter or margarine, softened
- 3 cups confectioners' sugar
- 3 Tbsp milk
- 3/4 tsp vanilla
Preparation
Step 1
Cake
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternatly with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8 inch round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Icing
Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake
Toasting Nuts
To toast 1 1/3 cups chopped nuts, pour 3 Tbsp melted butter or margarine in to a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes, stirring twice. Cool. Used as directed in recipes.