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  • Butter Pecan Cake

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    Butter Pecan Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 Tbsp. butter or possibly margarine
    • 1 1/3 c. pecans minced
    • 2/3 c. butter or possibly margarine softened
    • 1 1/3 c. sugar
    • 2 x Large eggs
    • 2 c. all-purpse flour
    • 1 1/2 tsp baking pwdr
    • 1/4 tsp salt
    • 2/3 c. lowfat milk
    • 1 1/2 tsp vanilla extract
    • 3 Tbsp. butter or possibly margarine softened
    • 3 c. powdered sugar
    • 3 Tbsp. lowfat milk plus
    • 1 tsp lowfat milk
    • 3/4 tsp vanilla extract Reserved toasted pecans

    Directions

    1. Heat 3 Tbsp. butter in a 13- by 9- by 2-inch baking pan. Stir in pecans, and bake at 350 degrees for 10 min. Cold.
    2. Cream softened butter in a large mixing bowl; gradually add in sugar, beating till light and fluffy and sugar is disolved. Add in Large eggs, one at a time, beating well after each addition.
    3. Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Stir in vanilla and 1 c. pecans, reserving remaining pecans for Butter Pecan Frosting.
    4. Pour batter into 2 greased and floured 9-inch cakepans. Bake at 350 degrees for 30 min or possibly till cake tests done. Cold layers in pans 10 min; remove from pans, and cold completely.
    5. Spread top and sides of cooled cake with Butter Pecan Frosting.
    6. Butter Pecan Frosting: Cream butter; add in sugar, lowfat milk, and vanilla, beating till light and fluffy. Stir in reserved toasted pecans. (Makes sufficient frosting for one 2-layer cake)
    7. This recipe yields one 2-layer cake.
    8. Yield: 1 cake

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