Butter Pecan Cake 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 1 1/3 cups chopped pecans, toasted, divided Butter Pecan Frosting: 3 tablespoons butter or margarine, softened 3 cups powdered sugar 3 tablespoons milk 3/4 teaspoon vanilla extract In a mixing bowl, cream 2/3 cup 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 2/3 cup milk. Stir in 1 1/2 teaspoons vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8 inch round baking pans. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire rack to cool completely. For Frosting, cream 3 tablespoons butter and powdered sugar in a mixing bowl. Add 1 tablespoon milk and 3/4 teaspoon vanilla; beat 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. Note: Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy. Makes 12 servings. Mama's Corner. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
