I came up with this cake after many comments on the blue ribbon butter pecan cake and everyone trying for a cake that looked like the picture shown. This is the recipe and the cake that I baked today 9-3-2011.
1Melt butter in 9x13 pan and add 1 cup chopped pecans. Stir and toast in 350 degree oven for 10 mins.
2In small dish put 1/4 cup milk and 1 tsp. vinegar together and set aside.
3In meduim bowl melt 1 1/4 cups butter in microwave. In large mixing bowl mix eggs, butter, and sugar using spoon not mixer. Add sour cream and vanilla.
Using a spoon keeps you from overbeating and allows it to rise better. I never use a mixer on cakes.
4Using spoon blend in flour. Add milk mixture. If too thick add addition milk one teaspoon at a time.
5Add toasted pecans. Pour into 2 greased and floured 9" pans or 3 - 8" pans. I only had 9" pans and did three, but should have just used two. That's why you see three layers in picture and they were about 1 1/2 - 2" tall. Cake is about 5".
6Bake at 350 for 25-30 minutes or until cake tester comes out clean or just before clean for moister cake. If you overcook it will be dry tasting.
7Icing - soften 3 Tbsps. butter in meduim bowl and add box of powdered sugar. Add vanilla. Add milk a little at a time until consistency of spreadable icing. Add 2/3 - 1 cup chopped pecans (untoasted) Ice cooled cake. Enjoy
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