Toasted Butter Pecan Cake

By Traci Coleman
@TraciB70

I love butter pecan ice cream, and this is the cake version of that! Loaded full of pecans and the rich taste of butter - YUM!

This recipe came straight out of the Taste of Home Church Supper Desserts cookbook with no modifications from me. Didn't need any!! :)

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

12-16

Ingredients

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2 Tbsp: butter
2 2/3 c: chopped pecans
1 c: butter, softened
2 c: sugar
4: eggs
2 tsp: vanilla
3 c: flour
2 tsp: baking powder
1/2 tsp: salt
1 c: milk
2 pkg: cream cheese (one 8 oz and one 3 oz), softened
6 1/2 c: powdered sugar
1 1/2 tsp: vanilla
1 - 2 Tbsp: milk

How to Make Toasted Butter Pecan Cake

Step-by-Step

1heat oven to 350 degrees. In small skillet over medium heat, melt 2 Tbsp of butter and add pecans. Cook until toasted, about 4 minutes. Set aside to cool.
2In large bowl, cream together sugar and 1 cup of butter until light and fluffy. Beat in eggs and vanilla.
3Combine flour, baking powser and salt. Add to creamed mixture alternatively with the milk. Beat just until combined. Fold in 2 cups of the toasted pecans. (Reserve 2/3 cup for garnishing.)
4Spread eveningly into three greased and floured (I used baking spray) 9" round baking pans. Bake at 350 for 25-30 minutes or until a tootpick inserted near the center comes out clear. Cool for 10 minutes in the pan then remove from pans to cool completely on wire rack.
5To make frosting, in large bowl, beat the cream cheese, butter, sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of the cake. Sprinkle with remaining pecans. Store in refrigerator.