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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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If you like vanilla and pecans, this is the cake for you. Ingredients:
3 tablespoons butter |
2 cups pecans, chopped |
2/3 cup butter, softened (not margarine) |
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 |
2 teaspoons vanilla extract |
6 tablespoons butter, softened (no margarine or shortening) |
6 cups powdered sugar |
6 tablespoons milk (plus) |
2 teaspoons milk |
2 teaspoons vanilla extract |
reserved toasted pecans |
Directions:
1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and.
2. bake at 350 degrees for 10 minutes. Cool.
3. Cream softened butter in a large mixing bowl; gradually add sugar, beating.
4. until light and fluffy and sugar is dissolved. Add eggs, one at a time,.
5. beating well after each addition.
6. Combine flour, baking powder, and salt; add to creamed mixture alternately.
7. with milk, beginning and ending with flour mixture. Stir in vanilla and 1.5.
8. cup pecans, reserving remaining pecans for Butter Pecan Frosting.
9. Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350.
10. degrees for 30 minutes or until cake tests done. Cool layers in pans 10.
11. minutes; remove from pans, and cool completely.
12. Spread top and sides of cooled cake with Butter Pecan Frosting.
13. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating.
14. until light and fluffy. Stir in reserved toasted pecans.
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