Toasted Butter Pecan Cake Recipe
Ingredients
| Pecans | 2 Cup (16 tbs), chopped | |
| 1/2 pound, plus 4 tablespoons butter | ||
| Flour | 3 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Granulated Sugar | 2 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Milk | 1 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Toasted Butter Pecan Frosting | ||
Directions
Toast pecans in 4 tablespoons butter in 350-degree oven for 20-25 minutes, stirring frequently.
Sift together flour, baking powder, and salt.
Cream 1/2 pound butter, gradually add sugar, creaming well.
Blend in eggs, one at a time, beating well after each.
Add dry ingredients, alternately with milk, beginning and ending with flour.
Blend well; add vanilla and 1-1/3 cups pecans.
Pour batter into 3 greased, floured 8- or 9-inch round pans and bake at 350 degrees for 25-30 minutes.
Cool.
Prepare frosting.
Sift together flour, baking powder, and salt.
Cream 1/2 pound butter, gradually add sugar, creaming well.
Blend in eggs, one at a time, beating well after each.
Add dry ingredients, alternately with milk, beginning and ending with flour.
Blend well; add vanilla and 1-1/3 cups pecans.
Pour batter into 3 greased, floured 8- or 9-inch round pans and bake at 350 degrees for 25-30 minutes.
Cool.
Prepare frosting.
Chef
