| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | c | Pecans; chopped |
| 1 1/4 | c | Butter |
| 3 | c | Sifted flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 4 | Beaten eggs | |
| 1 | c | Milk |
| 2 | c | Sugar |
| 2 | ts | Vanilla |
| 1/4 | c | Butter |
| 1 | lb | (4 to 4 1/2 cups) sifted powdered sugar |
| 1 | ts | Vanilla |
| 4 | tb | Evaporated milk; (up to 6) |
INSTRUCTIONS
BUTTER PECAN FROSTING This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle. Toast pecans in 1/4 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 1 1/3 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@juno.com (Vergie A Ewing) on Apr 15, 1998
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