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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butter Pecan Cake Recipe

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This recipe for Butter Pecan Cake is from A Little "Slice" Of Jaden's Journey, 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:  
2 2/3 c. chopped pecans
1 1/4 c. butter, softened, divided
2 c. sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk

Frosting:
1 c. butter, soft
8 to 8 1/2 c. powdered sugar
1 can (5 oz) evaporated milk
2 tsp. vanilla
Directions:
Directions:
Place pecans and 1/4 c. butter in a baking pan. Bake at 350º for 20-25 min or until toasted, stirring frequently, set aside. Combine sugar and remaining butter until light and fluffy. Add eggs one at a time, beating well after each one. Stir in vanilla. Combine the flour, baking powder, and salt. Add to creamed mixture alternating with milk, beating well after each addition. Stir in 1 1/3 c. toasted pecans.
Pour into 3 greased floured 9 inch round baking pans. Bake at 350º for 25-30 min. Let cool 10 min. and remove to wire rack to cool completely.
For frosting: Cream butter and powdered sugar till light and fluffy. Add milk and vanilla and beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Serve.

 

 

 

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