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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy! Ingredients:
2/3 cup butter or margarine (butter, please!!) |
1 1/3 cups white granulated 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 |
1-1/3 cups chopped pecans, toasted, divided |
butter pecan frosting |
3 tablespoons butter or margarine (you know what i'm gonna say...) |
3 cups confectioners sugar (powdered sugar) |
3 tablespoons milk |
3/4 teaspoon vanilla.....(go ahead and use a whole teaspoon!) |
Directions:
1. *How to toast pecans;
2. To toast 1-1/3 Cups chopped nuts, pour 3 Tablespoons melted butter or margarine into a baking pan. Stir in nuts. Bake at 350 degrees F. for 10 minutes, stirring twice. Cool. Use as directed in recipe below.
3. In a mixing bowl, cream butter and sugar until light & fluffy
4. Add eggs, one at a time, beating well after each addition.
5. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
6. Stir in vanilla and 1 Cup toasted pecans (See how to toast pecans*)
7. Pour batter into two greased & floured 8-in. round baking pans.
8. Bake at 350 degrees F. for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
9. Butter Pecan Frosting;
10. Cream butter and sugar in a mixing bowl.
11. Add milk and vanilla; beat until light & fluffy. Add additional milk if needed.
12. Stir in remaining pecans.
13. Spread between the layers and over the top and sides of cake.
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