Butter pecan cake

 
                             BUTTER PECAN CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Butter (or marg.)
    1 1/3   c            Pecans -- chopped
      2/3   c            Butter (or marg.) -- softened
    1 1/3   c            Sugar
    2                    Eggs
    2       c            All-purpse flour
    1 1/2   ts           Baking powder
      1/4   ts           Salt
      2/3   c            Milk
    1 1/2   ts           Vanilla extract
                         -----BUTTER PECAN FROSTING-----
    3       tb           Butter (or marg.) -- softened
    3       c            Powdered sugar
    3       tb           Milk -- plus
    1       t            Milk
      3/4   ts           Vanilla extract
                         Reserved toasted pecans
 
   Melt 3 tablespoons butter in a 13x9x2 inch baking pan.  Stir in pecans, and
   bake at 350 degrees for 10 minutes.  Cool.
   
   Cream softened butter in a large mixing bowl; gradually add sugar, beating
   until light and fluffy and sugar is disolved.  Add eggs, one at a time,
   beating well after each addition.
   
   Combine flour, baking powder, and salt; add to creamed mixture alternately
   with milk, beginning and ending with flour mixture.  Stir in vanilla and 1
   cup pecans, reserving remaining pecans for Butter Pecan Frosting.
   
   Pour batter into 2 greased and floured 9 inch cakepans.  Bake at 350
   degrees for 30 minutes or until cake tests done.  Cool layers in pans 10
   minutes; remove from pans, and cool completely.
   
   Spread top and sides of cooled cake with Butter Pecan Frosting.
   
   Yield: one 2-layer cake.
   
   Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating
   until light and fluffy. Stir in reserved toasted pecans. Yield: enough
   frosting for one 2-layer cake.
   
   SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy
   Coleman.
  
 
 
                    - - - - - - - - - - - - - - - - - -