This delicious cake is made from scratch (not from a mix) and topped with a creamy butter pecan frosting.
2/3 cup butter or margarine, softened
1 1/3 cup sugar
2 eggs
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1 1/2 teaspoon vanilla extract
1 1/3 cup chopped pecans, toasted, divided
BUTTER PECAN FROSTING
3 tablespoons butter or margarine, softened
3 cups confectioners' sugar
3 tablespoons milk
3/4 teaspoon vanilla extract
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 F 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 cake.
deliafranklin
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reviews & comments
February 4, 2012
Love this cake. Made it twice now in a week. Love it so much posted link on my FB fan page. Hope everyone likes as much as I do!!