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Toasted Butter-Pecan Cake Recipe
|Chopped pecans||2 Cup (32 tbs)|
|Butter||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter flavoring||1 Teaspoon|
|Confectioners sugar||16 Ounce|
|Evaporated milk||8 Tablespoon|
Calories 448 Calories from Fat 187
% Daily Value*
Total Fat 22 g33.2%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 75.4 mg25.1%
Sodium 114.8 mg4.8%
Total Carbohydrates 60 g20%
Dietary Fiber 1.6 g6.4%
Sugars 43.8 g
Protein 5 g10.3%
Vitamin A 8.6% Vitamin C 0.4%
Calcium 8.5% Iron 7.9%
*Based on a 2000 Calorie diet
Bake at 3i>0 degrees for 20 minutes, stirring frequently.
Combine remaining butter and sugar; blend in eggs.
Sift dry ingredients together; add to creamed mixture alternately with milk.
Stir in butter flavoring, 2 teaspoons vanilla and 1 1/3 cups toasted pecans.
Pour into three 9-inch greased and floured layer cake pans.
Bake at 350 degrees for 25 minutes.
Combine remaining toasted pecans with con- fectioners' sugar, evaporated milk and remaining vanilla.
Spread on top and side of cake.