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Butter Pecan Cake

Yields:1 cake
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Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes
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Ingredients

3 tablespoons butter or margarine
1 1/3 cups pecans chopped
2/3 cup butter or margarine, softened
1 1/3 cups sugar
2 large eggs
2 cups flour, all-purpose
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 teaspoons vanilla extract
Butter pecan frosting
3 tablespoons butter or margarine, softened
3 cups powdered sugar
3 tablespoons milk plus 1 teaspoon
3/4 teaspoon vanilla extract
1 x pecans toasted, reserved

Directions

Melt 3 tablespoons butter in a 13x9x2 inch baking pan.

Stir in pecans, and bake at 350 degrees F 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.

Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy.

Stir in reserved toasted pecans.

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Rating * ** one star rating** **** *****
Review
glenndamay

Member Review

*****

Watergate Cake

Very appealing! Pleasure to look at as well as eat. Very moist.

Reviewed by glenndamay