Ingredients Jump to Instructions ↓

  1. 3 tb Butter (or marg.)

  2. 1 1/3 c Pecans; chopped

  3. 2/3 c Butter (or marg.); softened

  4. 1 1/3 c Sugar

  5. 2 Eggs

  6. 2 c All-purpse flour

  7. 1 1/2 ts Baking powder

  8. 1/4 ts Salt

  9. 2/3 c Milk

  10. 1 1/2 ts Vanilla extract

  11. --BUTTER PECAN FROSTING-- 3 tb Butter (or marg.); softened

  12. 3 c Powdered sugar

  13. 3 tb Milk; plus

  14. 1 ts Milk

  15. 3/4 ts Vanilla extract

  16. 3 tablespoons butter in a

  17. 13x9x2 inch baking pan. Stir in pecans, and bake at

  18. 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

  19. 9 inch cakepans. Bake at

  20. 350 degrees for 30 minutes or until cake tests done. Cool layers in pans

  21. 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,

  22. 1980. Typed for you by Nancy Coleman.


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