Toasted Butter Pecan Cake
From: email@example.com (Carole A. Resnick)
1 1/3 cups chopped pecans
3 Tablespoons butter
3/4 cup butter
1 1/3 cup sugar
2 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
2 teaspoons vanilla
Preheat oven to 350 F. Grease and flour 2 8" tins.
In a shallow pan, dot the 3 Tablespoons butter over pecans.
Toast for 15, minutes, stirring occasionally.
Sift dry ingredients.
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add vanilla. Add flour
mixture and milk alternately. Fold in 1 cup toasted pecans.
Pour into prepared pans. Bake 30-35 minutes
TOASTED BUTTER PECAN FROSTING
4 Tablespoons butter
3 cups sifted confectioners' sugar
3 Tablespoons light cream
1 teaspoon vanilla
Combine all ingredients. Beat until smooth. Spread frosting between
layers, on sides, and top. Sprinkle remsining nuts on top of cake.