Butter Pecan Cake
By
Marsha Gardner
@mrdick1950
1
★★★★★ 4 votes5
Ingredients
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CAKE
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3 Tbspbutter
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1 1/3 cpecans, chopped
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2/3 cbutter, softened
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1 1/3 csugar
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2 largeeggs
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2 call purpose flour
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1 1/2 tspbaking powder
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1/4 tspkosher salt
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2/3 cmilk
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1 1/2 tsppure vanilla extract
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BUTTER PECAN FROSTING
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3 Tbspbutter, softened
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3 cpowdered sugar
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3 Tbspplus 1 teaspoon milk
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3/4 tsppure vanilla extract
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·reserved pecans
How to Make Butter Pecan Cake
- Melt 3 tablespoons butter in 9"x13" pan in 350-degree oven. When butter is melted add pecans and toast for 10 minutes. Cool
- Cream butter, in a large mixing bowl; gradually add sugar, beating until 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 the milk, beginning and ending with the flour mixture.
- Stir in vanilla and 1 cups pecans, chopped; reserving remaining pecans for the frosting.
- Pour batter into 3 greased and floured 8 inch cake pans. Bake at 350-degrees for 25-30 minutes. Cool cake 10 minutes in pan. Remove and cool completely on a wire rack.
- FROSTING:
Cream butter; add sugar, milk and vanilla. beating until light and fluffy. Stir in chopped pecans. Frost cake.