Ingredients Jump to Instructions ↓

  1. 2/3 Cup Butter or margarine softened

  2. 1-1/3 Cups sugar

  3. 2 eggs

  4. 2 cups all-purpose flour

  5. 1-1/2 teaspoons baking power

  6. 1/4 teaspoon salt

  7. 2/3 cup milk

  8. 1-1/2 teaspoons vanilla extract

  9. 1-1/3 cups chopped pecans toasted divided


  11. 3 tablespoons butter or margarine softened

  12. 3 cups confectioners' sugar

  13. 3 tablespoons milk

  14. 3/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into two greased and floured 8-in. round baking pans. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely. For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake. Yield: serves 12 Notes: Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.


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