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Butter Pecan Layer Cake Recipe

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This recipe for Butter Pecan Layer Cake, by , is from Ruby's 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!

Contributor:  
Contributor:  
Ruby Barnes

Category:
Category:

Ingredients:  
Ingredients:  
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk

FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions:
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350 for 10-15 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Nutrition Facts
1 piece: 814 calories, 42g fat (19g saturated fat), 120mg cholesterol, 375mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 7g protein.

Preparation Time:
Preparation Time:
Prep: 40 min Bake: 25 min+cooling
Personal Notes:
Personal Notes:
Some reviewers noted that there was way too much frosting. After looking at the ingredients (I normally use half that amount of butter and powdered sugar to frost a 2-layer cake), I decided to make 2/3 of the frosting recipe. I'm a frosting lover, so I piled it on, and I still had leftover frosting. I agree that you could half the frosting recipe and be just fine. Anyway, everyone loved this cake! One of my friends called it a "pecan sandie in cake form." I'll definitely make this one again.

 

 

 

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