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“This cake is delicious and one your whole family will love! I double the frosting and add 1 c. of pecans to the frosting and 1 c. to the cake, as I LOVE nuts! You need one 9x13" pan to toast the nuts and two 9" pans for the cake.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
  2. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
  3. Add eggs, one at a time, beating well after each addition.
  4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
  5. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
  6. Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
  7. Cool layers in pans 10 minutes; remove from pans, and cool completely.
  8. Spread top and sides of cooled cake with Butter Pecan Frosting
  9. Makes one 2-layer cake.
  10. Butter Pecan Frosting:
  11. Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
  12. Stir in reserved toasted pecans.
  13. Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.

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