Toasted Butter Pecan Cake
- Reviews 1
Ready In: 50 mins
Serves: 12-16
Ingredients
- 1 1⁄4 cups butter, softened, divided
- 2 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
Frosting
- 2 (8 ounce) packages cream cheese, softened
- 1 cup butter, softened
- 2 (2 lb) packages powdered sugar
- 2 teaspoons vanilla extract
- 2 -3 tablespoons milk
- 2⁄3 cup chopped pecans, toasted
Directions
- In a small heavy skillet, melt 1/4 cup butter.
- Add pecans; cook over medium heat until toasted, about 4 minutes.
- Spread on foil to cool.
- In a large mixing bowl, cream sugar and remaining butter.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
- Beat just until combined.
- Fold in pecans.
- Pour into three greased 9 inch round baking pans.
- Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
- Beat in enough milk to achieve spreading consistency.
- Spread frosting between layers and over top and sides of cake.
- Sprinkle with pecans.
- Store in the refrigerator.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off