Butter Pecan Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1 cup pecans, chopped (i use 1 c. in the cake, and 1 c. in the frosting = 2 c.)
• 2/3 cup butter, softened
• 1 cup 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 extract
• 3 tablespoons butter, softened
• 3 cups confectioners' sugar
• 3 tablespoons milk
• 3/4 teaspoon vanilla extract
• pecans, toasted

Recipe

• 1 melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
• 2 cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
• 3 add eggs, one at a time, beating well after each addition.
• 4 combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• 5 stir in vanilla and 1 cup pecans, reserving remaining pecans for butter pecan frosting.
• 6 pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes, or until cake tests done.
• 7 cool layers in pans 10 minutes; remove from pans, and cool completely.
• 8 spread top and sides of cooled cake with butter pecan frosting
• 9 makes one 2-layer cake.
• 10 butter pecan frosting:
• 11 cream butter; add sugar, milk and vanilla, beating until light and fluffy.
• 12 stir in reserved toasted pecans.
• 13 makes enough frosting for one 2-layer cake, but i like doubling the ingredients.