Butter Pecan Cae

Butter Pecan Cae
Butter Pecan Cae

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Butter Pecan Cake

  • 2 2/3 2 2/3

    2/3 cups chopped pecans, divided

  • 1 1/4 1 1/4

    1/4 cups butter, softened, divided

  • 2 2

    2 cups sugar

  • 4 4

    4 eggs

  • 2 2

    2 teaspoons vanilla extract

  • 3 3

    3 cups all-purpose flour

  • 2 2

    2 teaspoons baking powder

  • 1/2 1/2

    1/2 teaspoon salt

  • 1 1

    1 cup milk

  • For the frosting:

  • 1 1

    1 cup butter, softened

  • 8 to 8 1/2 8 to 8 1/2

    1/2 cups confectioners' sugar

  • 5 5

    5 ounces evaporated milk

  • 2 2

    2 teaspoons vanilla extract

  • 1/4 350 20 to 25 to

    butter in a baking pan. Bake at 350 degrees for 20 to 25 minutes or until toasted, stirring frequently; set aside to cool.

  • 9-inch 350 25 to 30 10 to to

    baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan and remove to wire racks to cool completely.

  • To 8

    frosting: Cream butter and 8 cups 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.

  • 12 to 16

    16 servings.

Directions

Place pecans and ¼ cup of butter in a baking pan. Bake at 350 degrees for 20 to 25 minutes or until toasted, stirring frequently; set aside to cool. 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. In a separate bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with the milk, beating well after each addition. Stir in 1 ⅓ cups of the toasted pecans. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes in pan and remove to wire racks to cool completely. To make frosting: Cream butter and 8 cups 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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