Toasted butter pecan cake

1 Servings

Ingredients

Quantity Ingredient
2 cups Pecans; chopped
1¼ cup Butter
3 cups Sifted flour
2 teaspoons Baking powder
½ teaspoon Salt
4 Beaten eggs
1 cup Milk
2 cups Sugar
2 teaspoons Vanilla
¼ cup Butter
1 pounds (4 to 4 1/2 cups) sifted powdered sugar
1 teaspoon Vanilla
4 tablespoons Evaporated milk; (up to 6)

Directions

BUTTER PECAN FROSTING

This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.

Toast pecans in ¼ cup butter in 350 degree oven for 20 to 25 minutes.

Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter gradually, add sugar, creaming well. Blend in eggs; beat well after each.

Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition.

Stir in vanilla and 1⅓ cups pecans. Turn into three 8" or 9" pans that have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30 minutes. Cool; spread frosting between layers.

BUTTER PECAN FROSTING: Cream butter. Add sugar, vanilla and milk. Cream until it is of spreading consistency. Stir in remaining pecans.

Posted to TNT Recipes Digest by vergie1@... (Vergie A Ewing) on Apr 15, 1998

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