butter pecan cake
(1 rating)
Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy. I've included my recipe for Butter Pecan Frosting at the end of the Directions. To toast 1-1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes, stirring twice. Cool. Use as directed in this recipe.
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(1 rating)
yield
12 serving(s)
cook time
35 Min
Ingredients For butter pecan cake
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2/3 cbutter or margarine, softened
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1 1/3 csugar
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2eggs
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2 call-purpose flour
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1 1/2 tspbaking powder
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1/4 tspsalt
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2/3 cmilk
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1 1/2 tspvanilla extract
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1 1/3 cchopped pecans, toasted, divided
- BUTTER PECAN FROSTING
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3 Tbspbutter or margarine, softened
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3 cconfectioners' sugar (powdered sugar)
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3 Tbspmilk
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3/4 tspvanilla extract
How To Make butter pecan cake
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1In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
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2Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8" round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
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3Cool for 10 minutes; remove from pans to wire racks to cool completely.
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4FOR FROSTING: Cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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