3 tb Butter 2 c All-purpose flour
1 1/3 c Pecans, chopped 1 1/2 ts Baking powder
2/3 c Butter, softened 1/4 ts Salt
1 1/3 c Sugar 2/3 c Milk
2 ea Eggs 1 1/2 ts Vanilla extract
BUTTER PECAN FROSTING
3 tb Butter, softened 1 ts Milk
3 c Powdered sugar 3/4 ts Vanilla extract
3 tb Milk; plus Reserved toasted pecans
Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in
pecans, and bake at 350 degrees for 10 minutes. Cool. Cream softened
butter in a large mixing bowl; gradually add sugar, beating until
light and fluffy and sugar is dissolved. Add eggs, one at a time,
beating well after each addition. Combine flour, baking powder, and
salt; add to creamed mixture alternately with milk, beginning and
ending with flour mixture. Stir in vanilla and 1 cup pecans,
reserving remaining pecans for Butter Pecan Frosting. Pour batter
into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for
30 minutes or until cake tests done. Cool layers in pans 10 minutes;
remove from pans, and cool completely. Spread top and sides of cooled
cake with Butter Pecan Frosting. Butter Pecan Frosting: Cream butter;
add sugar, milk, and vanilla, beating until light and fluffy. Stir
in reserved toasted pecans. Yield: enough frosting for one 2-layer
cake.
Calories per serving: Number of Servings: 8 Fat
grams per serving: Approx. Cook Time: Cholesterol per
serving: Marks:
Yields
8 servings
