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Toasted Butter Pecan Cake Recipe

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This recipe for Toasted Butter Pecan Cake, by , is from Talla's Table, 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!

Jennifer Thornton


1 cup butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
teaspoon salt
1 cup milk

8 oz. (2 pkgs) cream cheese, softened.
1 cup (2 sticks) butter, softened
2 pounds confectioners' sugar
2-3 tablespoons milk, as needed
pecans for garnish

1. Preheat oven to 350F. Butter and flour or spray Baker's Joy three 9" round cake pans.
2. In a medium heavy skillet, melt cup butter over medium heat. Add pecans, cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
3. In a large bowl, sift together flour, baking powder and salt. Whisk to combine; set aside.
4. In a separate large mixing bowl, cream together butter and sugar, until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition.
5. Add flour mixture alternately with milk, beginning and ending with flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.

Number Of Servings:
Number Of Servings:




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