"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Toasted Butter Pecan Cake Recipe

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This recipe for Toasted Butter Pecan Cake, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gunnels, Tech Clerk, TTU CDL
Added: Thursday, February 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk

Frosting:
2 pkgs. (8 oz. each) cream cheese, softened
1 cup butter, softened
1 pkg. (2 lbs.) confectioners' sugar
2 tsp. vanilla
2-3 tbsp. milk
2/3 cup chopped pecans, toasted

Directions:
Directions:
In a small skillet, melt 1/4 cup butter. Add pecans and cook over medium heat until toasted (about 4 minutes). Spread on foil to cool. In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to cream mixture with milk. Mix until all ingredients are combined, fold in pecans. Pour into 3 greased round baking pans. Bake @ 350 for 25-30 minutes. Cool.

Frosting:
In a large mixing bowl, beat cream cheese, butter, confectioners' sugar and vanilla. Add enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Refrigerate.

Number Of Servings:
Number Of Servings:
12

 

 

 

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