BUTTER PECAN CAKE Ingredients 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 2 cups sugar 4 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk FROSTING: OR PURCHASE 1 cup butter, softened 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract Directions Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings ♥♥♥SHARE so you can find it on your timeline♥♥♥ PLEASE PASS THIS ON Even if this doesn't pertain to you....Pass it on to your family and friends Share so you can easily find on your timeline later! ✔ Like ✔ “Share” ✔ Tag ✔ Comment ✔ Repost ✔Follow me For more fun and amazing ideas... recipes and motivational weight loss tips Click this website and join us here---> https://www.facebook.com/groups/sarasjourneytosucces/ also add me as a friend https://www.facebook.com/sara.kroeker.5 I love skinny fiber -- so will you = inbox me for more info.

 

 

 

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BUTTER PECAN CAKE

 

Ingredients

 

2-2/3 cups chopped pecans

1-1/4 cups butter, softened, divided

2 cups sugar

4 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

 

FROSTING: OR PURCHASE

1 cup butter, softened

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

 

Directions Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings

Charlotte Martin Little shared Sara Peters Kroeker's photo.