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Butter Pecan Cake Recipe

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This recipe for Butter Pecan Cake, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 6, 2009


2/3 cup butter, softened
1-1/3 cups sugar
2 eggs
2 cups flour
1-1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1-1/2 tsp vanilla
1-1/3 cups chopped pecans, toasted, divided

Butter Pecan frosting

3 Tbsp butter, softened
3 cups confectioners sugar
3 Tbsp milk
3/4 tsp vanilla extract

In mixing bowl, cream 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 milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8 inch round baking pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.
Cool for 10 minutes, remove from pans.
For frosting, cream butter and sugar in mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining pecans. Spread between the layers and over the top and sides of the cake.
Toasting Nuts
To toast 1-1/3 cups chopped nuts, pour 3 Tbsp melted butter into a baking pan. Stir in nuts. Bake at 350 degrees for 10 minutes. Stirring twice. Cool. Use as directed




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