| 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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