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Prep 10 mins
Cook 10 mins
This recipe was given to me in 1981 by a little french lady who told me this was a secret family recipe. I used it for years as a filling for the wedding cakes I made. It just can't be beat.
- Cook the butter, sugar and milk in a saucepan until thick.
- Add pecans until of a thick consistency.
- Cool and spread between the layers to be frosted.
- The filling will harden as it cools.