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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This cake is delicious and one your whole family will love! I double the frosting and add 1 c. of pecans to the frosting and 1 c. to the cake, as I LOVE nuts! You need one 9x13 pan to toast the nuts and two 9 pans for the 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 |
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.
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