Butter Pecan Cake
LilithaV Rose Moran
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2/3 cbutter or margarine softened
1 1/3 csugar
2 call-purpose flour
1 1/2 tspbaking powder
1 1/2 tspvanilla extract
2 cready roasted butter pecans(1 cup will be used for the frosting)
BUTTER PECAN FROSTING
3 Tbspbutter or margarine softened
3 cconfectioners' sugar (powdered/icing sugar)
How to Make Butter Pecan Cake
- In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans.(The remainder of the pecans will be used for the frosting).
- Pour batter into two greased and floured 8"round baking pans or in my case, I used 1 8x8 square baking pan(pyrex). Bake at 350 degrees for about 35 minutes or until a toothpick inserted near the center comes out clean.
- Once finished let it cool down for about 10 mins. Once cooled remove from pan(s)onto wire rack or heat proof plate to cool completely then frost.
- For 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 1 cup of the ready toasted pecans(I usually like to crush them 1st). Spread between the layers and over the top and sides of the cake.