Butter Pecan Cake Recipe




Butter Pecan Cake Ingredients

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
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.


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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.




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Butter Pecan Cake

The more you eat, the less flavor; the less you eat, the more flavor.

Chinese Proverb






Butter Pecan Cake Directions

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

 

 

 

 

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