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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Toasted Butter Pecan Cake Recipe

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This recipe for Toasted Butter Pecan Cake is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 c butter, softened, divided
2 c chopped pecans
2 c sugar
4 eggs
2 tsp vanilla extract
3 c all purpose flour
2 tsp baking powder
1/2 tsp salt
1 c milk

FROSTING
2 pkgs (8 oz each) cream cheese softened
1 c butter, softened
1 pkg (2 lbs) confectioners sugar
2 tsp vanilla extract
2-3 Tbsp milk
2/3 c chopped pecans, toasted
Directions:
Directions:
In a small heavy skillet, melt 1/4 c butter. Add pecans, 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 creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9 in. round baking pans. Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioner's sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator.

 

 

 

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