Blue Ribbon Recipe
Notes from the Test Kitchen:
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.
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.
Ingredients
- 3 Tbsp
- butter
- 1 c
- pecans, chopped
- 2/3 c
- butter, softened
- 1 c
- sugar
- 2
- eggs
- 2 c
- all purpose flour
- 1 1/2 tsp
- baking powder
- 1/4 tsp
- salt
- 2/3 c
- milk
- 1 1/2 tsp
- vanilla extract
- 3 Tbsp
- butter, softened
- 3 c
- powdered sugar
- 3 Tbsp
- milk
- 3/4 tsp
- vanilla extract
- pecans, toasted
FROSTING INGREDIENTS
How to Make Butter Pecan Cake
- 1Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
- 2Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
- 3Add eggs, one at a time, beating well after each addition.
- 4Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- 5Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
- 6Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.
- 7Cool layers in pans 10 minutes; remove from pans, and cool completely.
- 8Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
- 9Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
- 10Stir in reserved toasted pecans - Yield: enough frosting for one 2-layer cake.
