Toasted Butter-Pecan Cake Recipe
Ingredients
| Chopped pecans | 2 Cup (32 tbs) | |
| Butter | 1 1⁄4 Cup (20 tbs) | |
| Sugar | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| Sifted flour | 3 Cup (48 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Milk | 1 Cup (16 tbs) | |
| Butter flavoring | 1 Teaspoon | |
| Vanilla | 3 Teaspoon | |
| Confectioners sugar | 16 Ounce | |
| Evaporated milk | 8 Tablespoon |
Nutrition Facts
Serving size
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
Directions
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.
Cool.
Combine remaining toasted pecans with con- fectioners' sugar, evaporated milk and remaining vanilla.
Spread on top and side of cake.
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