Carol's Butter Pecan Cake Popular Recipes

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Carol's Butter Pecan Cake

"This is a cake that may be served each time."

Ingredients :

1 1/four cups butter
2 cups chopped pecans
3 cups sifted all-motive flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
four eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter
1 teaspoon vanilla extract
1/four teaspoon salt
four cups sifted confectioners' sugar
1/3 cup heavy whipping cream

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H30M

Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 ranges F (175 tiers C).
Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring often.
Sift flour with baking powder and 1/2 teaspoon salt. Cream final butter in big mixing bowl. Gradually upload 2 cups sugar; cream at high speed of mixer until mild and fluffy. At medium speed combo in eggs, separately, beating nicely after every. At low speed upload sifted dry ingredients alternately with milk and vanilla extract, beginning and finishing with dry ingredients. Blend properly after every addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
Bake for 25 to half-hour, until cake is golden brown and is derived back when lightly touched in middle. When cool, mixture last pecans with Creamy Butter Frosting; unfold between 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, four cups confectioners' sugar and 1/three to half of cup cream. Beat until smooth and of spreading consistency. If vital, skinny with additional cream.

Notes :

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