Butter Pecan Cake

Name: Butter Pecan Cake
Ingredients: 3 tablespoons butter; 1 cup pecans, chopped (I use 1 c. in the cake, and 1 c. in the frosting = 2 c.); 2/3 cup butter, softened; 1 cup sugar; 2 eggs; 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2/3 cup milk; 1 1/2 teaspoons vanilla extract; Frosting; 3 tablespoons butter, softened; 3 cups confectioners' sugar; 3 tablespoons milk; 3/4 teaspoon vanilla extract; pecans, toasted

16 ingredients

13 steps

Ingredients

3 tablespoons butter
1 cup pecans, chopped (I use 1 c. in the cake, and 1 c. in the frosting = 2 c.)
2/3 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 teaspoons vanilla extract
Frosting
3 tablespoons butter, softened
3 cups confectioners' sugar
3 tablespoons milk
3/4 teaspoon vanilla extract
pecans, toasted

Directions

1

Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
2

Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
3

Add eggs, one at a time, beating well after each addition.
4

Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5

Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
6

Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
7

Cool layers in pans 10 minutes; remove from pans, and cool completely.
8

Spread top and sides of cooled cake with Butter Pecan Frosting
9

Makes one 2-layer cake.
10

Butter Pecan Frosting:
11

Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
12

Stir in reserved toasted pecans.
13

Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.