Thursday, August 15, 2013

Butter Pecan Cake (Wanda P.)


2-2/3 c chopped pecans
1-1/4 c butter, softened, divided
2 c sugar
4 eggs
2 tsp vanilla extract
3 c all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 c milk

1 c butter, softened
8 to 8-1/2 c powdered sugar
1 can (5 oz) evaporated milk
2 tsp vanilla

Place pecans and 1/4 c butter in baking pan. Bake at 350 for 20-to-25 minutes until toasted, stirring frequently. Set aside.

In large bowl, cream sugar and remaining butter.
Add eggs, one at a time, beating after each addition.
Stir in vanilla.

Combine flour, baking powder and salt.
Add to creamed mixture alternately with milk, beating after each addition.

Stir in pecans.

Pour into 3 greased and floured cake pans.
Bake at 350 for 25-to-30 minutes.
Cool for 10 minutes and remove from pans to cool completely.

After it's cool, frost it.  :)-

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