Butter Pecan Cake
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|1 c||pecans, chopped|
|2/3 c||butter, softened|
|2 c||all purpose flour|
|1 1/2 tsp||baking powder|
|1 1/2 tsp||vanilla extract|
|3 Tbsp||butter, softened|
|3 c||powdered sugar|
|3/4 tsp||vanilla extract|
This is one of the best cakes I have ever had! It was so good in fact, that I had to get it out of the house so I would not eat it all! I did, however, add ½ cup more pecans so that I would have some for the icing. Also, if you prefer thick icing (like I do) you might want to double the icing recipe.
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 dissolved.
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.