3 tb Butter (or marg.)
1 1/3 c Pecans; chopped
2/3 c Butter (or marg.); softened
1 1/3 c Sugar
2 Eggs
2 c All-purpse flour
1 1/2 ts Baking powder
1/4 ts Salt
2/3 c Milk
1 1/2 ts Vanilla extract
BUTTER PECAN FROSTING
3 tb Butter (or marg.); softened
3 c Powdered sugar
3 tb Milk; plus
1 ts Milk
3/4 ts Vanilla extract
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 disolved. 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 cakepans. 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.
Yield: one 2-layer cake.
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.
SOURCE: Southern Living Magazine, October, 1980.
Yields
1 Cake