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| Carol's Butter Pecan Cake |
"This is a cake that can be served anytime."
Ingredients :
- 1 1/4 cups butter
- 2 cups chopped pecans
- 3 cups sifted all-cause flour
- 2 teaspoons baking powder
- half teaspoon salt
- 2 cups white sugar
- four 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
- 1/three cup heavy whipping cream
Instructions :
| Prep : 30M | Cook : 16M | Ready in : 1H30M |
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- Grease and flour bottoms of 3 9 inch layer pans. Preheat oven to 350 tiers F (a hundred seventy five stages C).
- Melt 1/four cup butter in heavy skillet over medium heat. Add pecans and brown 10 to fifteen minutes, stirring often.
- Sift flour with baking powder and half of teaspoon salt. Cream closing butter in large blending bowl. Gradually add 2 cups sugar; cream at high pace of mixer until light and fluffy. At medium velocity blend in eggs, one by one, beating properly after each. At low velocity upload sifted dry elements alternately with milk and vanilla extract, starting and ending with dry substances. Blend nicely after every addition. Stir in 1 1/three cups pecans. Pour batter into pans.
- Bake for 25 to half-hour, till cake is golden brown and springs again when gently touched in center. When cool, mixture final pecans with Creamy Butter Frosting; unfold among layers and on pinnacle.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in blending bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/three to half of cup cream. Beat till smooth and of spreading consistency. If necessary, skinny with additional cream.
Notes :
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