BUTTER PECAN CAKE RECIPE

 

BUTTER PECAN CAKE RECIPE

Ingredients:

1-1/4 cups butter, softened, divided

2 teaspoons baking powder

2-2/3 cups chopped pecans

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

2 cups sugar

1 cup milk

4 eggs

FROSTING: OR PURCHASE

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

1 cup butter, softened

Derictions:

Place walnuts and 1/4 cup margarine in a baking dish. Heat at 350° for 20-25 minutes or until toasted, mixing as often as possible; put away.

In an enormous bowl, cream sugar and remaining spread until light and soft. Add eggs, each in turn, beating great after every option. Mix in vanilla. Consolidate the flour, baking powder and salt; add to the creamed combination on the other hand with milk, beating great after every option. Mix in 1-1/3 cups of toasted walnuts.

Fill three lubed and floured 9-in. round baking skillet. Heat at 350° for 25-30 minutes or until a toothpick embedded close to the middle tells the truth. Cool for 10 minutes prior to eliminating from container to wire racks to totally cool.

For icing, cream margarine and confectioners' sugar in a huge bowl. Add milk and vanilla; beat until smooth. Mix in excess toasted walnuts. Spread frosting among layers and up and over and sides of cake. Yield: 12-16 servings.

Enjoy!

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