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
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

Printed from tasteofhome.com Sep 5, 2008

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Butter Pecan Cake cont.

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 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.