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  Butter Pecan Cake
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 228
Ingredients:
3 tbsp Butter (or marg.)
1 1/3 cup Pecans, chopped
2/3 cup Butter (or marg.), softened
1 1/3 cup Sugar
2 Eggs
2 cup All-purpse flour
1 1/2 tsp Baking powder
1/4 tsp Salt
2/3 cup Milk
1 1/2 tsp Vanilla extract

MMMMMBUTTER PECAN FROSTING

3 tbsp Butter (or marg.), softened
3 cup Powdered sugar
3 tbsp Milk, plus
1 tsp Milk
3/4 tsp Vanilla extract
Reserved toasted pecans
Instructions:
Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in
pecans, and bake at 350 degrees for 10 minutes. Cool.

Cream softened butter in a large mixing bowl; gradually add sugar,
beating until light and fluffy and sugar is disolved. Add eggs, one
at a time, beating well after each addition.

Combine flour, baking powder, and salt; add to creamed mixture
alternately with milk, beginning and ending with flour mixture. Stir
in vanilla and 1 cup pecans, reserving remaining pecans for Butter
Pecan Frosting.

Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350
degrees for 30 minutes or until cake tests done. Cool layers in pans
10 minutes; remove from pans, and cool completely.

Spread top and sides of cooled cake with Butter Pecan Frosting.

Yield: one 2-layer cake.

Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla,
beating until light and fluffy. Stir in reserved toasted pecans.
Yield: enough frosting for one 2-layer cake.

SOURCE: Southern Living Magazine, October, 1980. Typed for you by
Nancy Coleman.
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