3 tbsp butter (or marg.)
1 1/3 cup pecans, chopped
2/3 cup butter (or marg.), softened
1 1/3 cup sugar
2 eggs
2 cup all-purpse flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1 1/2 tsp vanilla extract
BUTTER PECAN FROSTING
3 tbsp butter (or marg.), softened
3 cup powdered sugar
3 tbsp milk, plus
1 tsp milk
3/4 tsp vanilla extract
1 reserved toasted pecans
A Recipe for
Butter Pecan Cake
Herb Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
This Recipe for Butter Pecan Cake is one of thousands in the Recipes-to-go Dessert Cookbook.
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
If you enjoy this Butter Pecan Cake Recipe - you should enjoy the recipe collections you can find on the websites below:
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
sing Sage: |
This is a recipe for Butter Pecan Cake from the recipe cookbook of Recipes-to-go (Dessert)
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
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. Typed for you by
Nancy Coleman.
Serves: 1
Butter Pecan Cake Recipe brought to you by Recipes To-Go