Name: Butter Pecan Cake
Ingredients: 3 tb Butter (or marg.); 1 1/3 c Pecans; chopped; 2/3 c Butter (or marg.); softened; 1 1/3 c Sugar; 2 Eggs; 2 c All-purpse flour; 1 1/2 ts Baking powder; 1/4 ts Salt; 2/3 c Milk; 1 1/2 ts Vanilla extract; 3 tb Butter (or marg.); softened; 3 c Powdered sugar; 3 tb Milk; plus; 1 ts Milk; 3/4 ts Vanilla extract; Reserved toasted pecans

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Desserts, Cakes	1	Cake

INGREDIENTS

3	tb	Butter (or marg.)
1 1/3	c	Pecans; chopped
2/3	c	Butter (or marg.); softened
1 1/3	c	Sugar
2		Eggs
2	c	All-purpse flour
1 1/2	ts	Baking powder
1/4	ts	Salt
2/3	c	Milk
1 1/2	ts	Vanilla extract
3	tb	Butter (or marg.); softened
3	c	Powdered sugar
3	tb	Milk; plus
1	ts	Milk
3/4	ts	Vanilla extract
		Reserved toasted pecans

INSTRUCTIONS

BUTTER PECAN FROSTING
Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and
bake at 350 degrees for 10 minutes. Cool.
Cream softened butter in a large mixing bowl; gradually add sugar, beating
until light and fluffy and sugar is disolved. Add eggs, one at a time,
beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately
with milk, beginning and ending with flour mixture. Stir in vanilla and 1
cup pecans, reserving remaining pecans for Butter Pecan Frosting.
Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350 degrees
for 30 minutes or until cake tests done. Cool layers in pans 10 minutes;
remove from pans, and cool completely.
Spread top and sides of cooled cake with Butter Pecan Frosting.
Yield: one 2-layer cake.
Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating
until light and fluffy. Stir in reserved toasted pecans. Yield: enough
frosting for one 2-layer cake.
SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy
Coleman.

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