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Butter Pecan Cake


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Butter Pecan Cake 0 Picture


  • 2 2/3 cup chopped pecans
  • 1 1/4 cups butter softened
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla extrat
  • 1/2 tsp salt
  • 1 cup milk
  • Frosting
  • 1 cup butte,softened
  • 8 to 8.5 ucps confectioner's sugar
  • 1 can evap milk
  • 2 tsp vanilla extract



Step 1

Place pecans and 1/4 cup butter in a baking pan. Bake at 350 for 20-25 min or until toasted, stirring frequently, set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stire in 1 1/3 cups of toasted pecans.
Pour into 3 greased and floured 9 in round cake pans. Bake at 350 for 25-30 min or until toothpick inserted comes out clean. Cool for 10 min before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.


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