Name: Butter Pecan Cake
Ingredients: 2 2/3 c Chopped pecans; 1 1/4 c Butter; softened, divided (NO Substitutes); 2 c Sugar; 4 Eggs; 3 c All-purpose flour; 2 ts Baking powder; 1/2 ts Salt; 1 c Milk; 2 ts Vanilla extract; 1 c Butter; softened, no substitutes; 8 c Confectioner's sugar; (up to 8-1/2); 1 cn (5 oz) evaporated milk; 2 ts Vanilla extract

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Dairy		Bobbie – no, Cakes, Country wom, Desserts, Nuts	14	Servings

INGREDIENTS

2 2/3	c	Chopped pecans
1 1/4	c	Butter; softened, divided (NO Substitutes)
2	c	Sugar
4		Eggs
3	c	All-purpose flour
2	ts	Baking powder
1/2	ts	Salt
1	c	Milk
2	ts	Vanilla extract
1	c	Butter; softened, no substitutes
8	c	Confectioner's sugar; (up to 8-1/2)
1	cn	(5 oz) evaporated milk
2	ts	Vanilla extract

INSTRUCTIONS

FROSTIING
Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25
minutes or until toasted, stirring frequently; set aside. In a mixing bowl,
cream sugar and remaining butter. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; add to the
creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of
toasted pecans. Pour into three greased and floured 9 inch round cake pans.
Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to
cool on a wrie rack.
For frosting, cream butter and sugar in a mixing bowl. Add milk and
vanilla; beat until smooth. Stir in remaining toasted pecans. Spread
frosting between layers and over top and sides of cake. Yield: 12-16
servings.
Submitted by Becky Miller, Tallahassee, Florida who says this is one of her
family's favorites.
Recipe by: Country Woman Magazine, November/December '97, p.31
Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
<bobbi744@sojourn.com> on Dec 15, 1997

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