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 eggs 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.