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Toasted Butter Pecan Cake

—Phyllis Edwards, Fort Valley, Georgia

12-16 ServingsPrep: 25 min. Bake: 25 min. + cooling

Ingredients

1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Directions

In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook
over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder and salt; add to
creamed mixture alternately with milk. Beat just until combined.
Fold in 2 cups reserved pecans.

2 of 2

Toasted Butter Pecan Cake (continued)

Directions (continued)

Spread evenly into three greased and waxed paper-lined 9-in. round
baking pans. Bake at 350° for 25-30 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the cream cheese, butter,
confectioners' sugar and vanilla until smooth. Beat in enough milk
to achieve spreading consistency. Spread frosting between layers and
over top and sides of cake. Sprinkle with remaining pecans. Store in
the refrigerator. Yield: 12-16 servings.

Nutrition Facts: 1 slice equals 786 calories, 43 g fat (19 g saturated fat), 130 mg cholesterol, 351 mg sodium, 96 g carbohydrate, 3 g fiber, 8 g protein.