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Butter Pecan Cake Recipe

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This recipe for Butter Pecan Cake, by , is from Family Recipes for Christopher, 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!

Karen Gard


Cake Ingredients:

2/3 cup Butter
1 1/3 cups Sugar
2 Eggs
2 cups all-purpose Flour
1 1/2 teaspoons Baking Powder
1/4 teaspoon Salt
2/3 cup Milk
1 1/2 teaspoons Vanilla Extract
1 1/3 cups Chopped Pecans, toasted, divided

Frosting Ingredients:

3 tablespoons Butter, softened
3 cups Confectioners' Sugar
3 tablespoons Milk
3/4 teaspoon Vanilla Extract

In a 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 dn one cup of toasted pecans.
Pour batter into two greased and floured 8-inch round baking pans.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, cream butter and sugar in a mixing bowl.
Add milk and vanilla; beat until light and fluffy.
Add additional milk if needed.
Stir in remaining toasted pecans.
Spread between the layers and over the top and sides of the cake.




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