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
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!