| Toasted Butter Pecan Cake
Cake:
3 tablespoons of butter or margarine
1 1/3 cups of chopped pecans, divided
3/4 cup of butter or margarine
1 1/3 cups of sugar
1 1/2 teaspoons of vanilla
2 eggs
2 cups of sifted flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2/3 cup of milk
Butter Pecan Frosting
4 tablespoons of butter or margarine
3 cups of sifted powdered sugar
2 1/2 - 3 tablespoons of light cream
1 teaspoon of vanilla
Nuts
Cake: Spread 3 tablespoons of butter over pecans and toast at 350ºF. for 15 minutes, stir occasionally. Cream 3/4 cup of butter and gradually add sugar. Beat until light and fluffy. Add vanilla and beat in eggs, one at a time. Sift together flour, baking powder, and salt, add dry ingredients to creamed mixture, alternately with milk. Fold in 1 cup of toasted nuts, save 1/3 cup for top of cake. Pour batter into 2 greased and floured 8 inch cake pans. Bake at 350ºF. for 30 - 35 minutes. Cool partially, remove from pans and cool completely.
Frosting: Combine butter, sugar, cream and vanilla, beat until smooth and creamy. Frost cake and sprinkle nuts on top.
|
|
|
