Toasted Butter Pecan Cake Good Recipes

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Friday, February 8, 2013

Toasted Butter Pecan Cake

"A scrumptious butter pecan cake made from scratch. This is a cake that can be served every time."

Ingredients :

1 1/four cups butter, softened
2 cups chopped pecans
3 cups sifted all-cause flour
2 teaspoons baking powder
half of teaspoon salt
2 cups white sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
1/four cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
four cups sifted confectioners' sugar
half cup cream

Instructions :

Prep :	Cook : 36M	Ready in :

Grease and flour the bottoms of 3 9 inch layer pans. Preheat oven to 350 tiers F (175 degrees C).
Melt 1/4 cup butter or margarine in a heavy skillet over medium warmness. Add pecans, and brown for 10 to 15 minutes, stirring often.
Cream 1 cup butter or margarine in huge mixing bowl. Gradually upload 2 cups white sugar, and cream till light and fluffy with mixer on high velocity. Blend in eggs separately, beating properly on medium speed after each addition. Sift together flour, baking powder, and half of teaspoon salt. At low pace add sifted elements alternately with milk and vanilla extract, beginning and ending with dry substances. Blend properly after every addition. Stir in 1 1/three cups of the toasted pecans. Pour batter into pans.
Bake at 350 degrees F (one hundred seventy five stages C) for 25 to half-hour, until cake is golden brown and comes returned while gently touched in middle.
To Make Frosting: Cream 1/four cup butter in mixing bowl. Add 1 teaspoon vanilla extract, 1/four teaspoon salt, confectioners' sugar and cream. Beat till clean and of spreading consistency. If essential, thin with additional cream. Blend ultimate 2/three cup pecans into frosting. Fill and frost the cake.

Notes :

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