Butter Pecan Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 cup butter or margarine, melted
1 and 1/3 cup sugar
2 eggs
2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1 and 1/2 teaspoons vanilla extract
1 and 1/3 cups chopped pecans, toasted and divided
ICING:
3 tablespoons butter or margarine, melted
3 cups confectioner's sugar
3 tablespoons milk
3/4 teaspoons vanilla extract
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Directions: |
Directions: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; 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 350º for 30-35 minutes; remove from pans to wire racks to cool completely. For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between layers and over the top and sides of the cake. |
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Personal
Notes: |
Personal
Notes: *Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and frosting crunchy. To toast 1 and 1/3 cups nuts, pour 3 tablespoons melted butter or margarine in a baking pan. Stir in nuts. Bake at 350 degrees F. for 10 minutes, stirring twice. Cool. Use as directed on recipes.
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