Thursday, May 4, 2017

BUTTER PECAN CAKE

Cake:
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
1/2 teaspoon salt
1 cup milk
1 1/3 cup pecans

Frosting:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Preheat oven to 350 degrees.
Grease and flour three 9-inch round baking pans; set aside.

To make cake:
Place pecans and 1/4 cup butter into a baking pan. Bake at 350 degrees 20-25 minutes until roasted; stir frequently. Remove from oven and set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

In another bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour batter, divided evenly, into the three prepared pans.

Bake at 350 degrees 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

To make frosting: 
Cream butter and confectioners' sugar together in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. 

Yield: 12-16 servings
Note: File Photo

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