The Best Butter Pecan Cake

Recipe by yooper
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare the pecans: Preheat the oven to 350°.
  • Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
  • Watch carefully near the end to avoid burning.
  • Remove from pan and set aside.
  • Grease and flour three 8 or 9-inch round layer cake pans.
  • Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
  • Beat in the 2 cups of sugar, creaming well.
  • Beat in the eggs one at a time, beating well after each addition.
  • Sift together the flour, baking powder and salt.
  • Add the 2 teaspoons of vanilla to the milk.
  • Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
  • Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
  • Divide batter equally into the prepared pans.
  • Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool and remove from pans.
  • Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
  • Stir until all of the flour has been moistened or at least colored a little by the butter.
  • Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
  • Continue until all the milk is in and the mixture is thickened and smooth.
  • Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
  • Cool completely.
  • When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
  • Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
  • Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
  • Fill and frost the top of the cake.
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