Butter Pecan Cake

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
  • Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
  • 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
  • Makes one 2-layer cake.
  • Butter Pecan Frosting:
  • Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
  • Stir in reserved toasted pecans.
  • Makes enough frosting for one 2-layer cake, but I like doubling the ingredients.
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