| 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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