Butter Pecan Cake
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 3 tablespoons butter
- 2 cups pecans, chopped
- 2⁄3 cup butter, softened (not margarine)
- 1 1⁄3 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup milk
- 2 teaspoons vanilla extract
-
butter pecan cake frosting
- 6 tablespoons butter, softened (no margarine or shortening)
- 6 cups powdered sugar
- 6 tablespoons milk (plus)
- 2 teaspoons milk
- 2 teaspoons vanilla extract
- reserved toasted pecans
directions
- 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 1.5.
- 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.
- Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating.
- until light and fluffy. Stir in reserved toasted pecans.
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RECIPE SUBMITTED BY
I'm a 30 year old American living in Finland, married to a Finn.