"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Toasted Butter Pecan Cake Recipe

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This recipe for Toasted Butter Pecan Cake, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Beutler
Added: Sunday, March 1, 2009


Toasted Pecans:
2 c chopped pecans
1/4 c butter

3 c flour
2 tsp baking powder
1/2 tsp salt
1 c butter
2 c sugar
4 unbeaten eggs
1 c milk
2 tsp vanilla

1/4 c butter
1 lb sifted powdered sugar
1 tsp vanilla
4-6 tbsp evaporated milk

Toasted pecans: Toast 2 cups chopped pecans in 1/4 c butter in 350 oven for 20-25 minutes.

Cake: Sift flour, baking powder and salt. Cream butter, sugar, and eggs. Add dry ingredients alternately with 1 c milk and 2 tsp vanilla. Stir in 1-1/3 cups of the toasted pecans. Pour into 3 greased and floured cake pans. Bake 350 for 25-30 minutes.

Frosting: Cream butter, powdered sugar, vanilla and evaporated milk. Stir in remaining pecans. Frost the cake.




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