Butter Pecan Cake
Source of Recipe
Jan Taylor
Recipe Introduction
I entered this delicious cake at the county fair and it won Best Of Show! Definitely a winner!!!
List of Ingredients
2/3 cup butter or margarine softened
1 1/3 cups granulated sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 teaspoon vanilla extract
1 1/3 cups chopped pecans, toasted, divided
Butter Pecan Frosting
3 tablespoons butter or margarine, softened
3 cups confectioners' sugar
3 tablespoons milk
3/4 teaspoon vanilla extract
Recipe
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 extract and 1 cup toasted pecans. Pour batter into two greased and floured 8-inch round baking pans.
Bake at 350 degrees F for 30-35 minutes or until a wooden pick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla extract; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of cake.
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