Printable | Taste of Home

Butter Pecan Cake

3 tablespoons butter or margarine, melted
1-1/3 cups chopped pecans
2/3 cup butter or margarine, softened
1-1/3 cups 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
BUTTER PECAN FROSTING:
3 tablespoons butter or margarine, softened
3 cups confectioners' sugar

Printed from tasteofhome.com Sep 5, 2008

-----------------------Fold------------------------

Butter Pecan Cake cont.

3 tablespoons milk
3/4 teaspoon vanilla extract

Pour melted butter in a baking pan. Stir in pecans. Toast at 350°
for 10 minutes. Set aside to cool. In a mixing bowl, cream butter
and sugar until light and fluffy. Add eggs, one at a time, beating
well after each addition. Combine flour, baking powder and salt; add
to creamed mixture alternately with milk. Stir in vanilla and 1 cup
toasted pecans. Pour batter into two greased and floured 8-in. round
baking pans. Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool in pans 10 minutes
before removing to wire racks to cool completely. Meanwhile, for

Printed from tasteofhome.com Sep 5, 2008

Butter Pecan Cake

frosting, cream butter and sugar. Add milk and vanilla, beating until
light and fluffy. Add additional milk if needed. Stir in remaining
toasted pecans. Spread between the layers and over the top and sides
of the cake.

Yield: 12 servings.