Butter Pecan Cake

Butter Pecan Cake
Butter Pecan Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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