Butter pecan cake
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Butter pecan cake
  Butter    Cakes    Nuts    Pecans  
Last updated 6/12/2012 1:11:30 AM. Recipe ID 39017. Report a problem with this recipe.
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      Title: Butter pecan cake
 Categories: Bobbie - no, Cakes, Country wom, Desserts, Nuts
      Yield: 14 Servings
 
  2 2/3 c  Chopped pecans
  1 1/4 c  Butter; softened, divided
           -(NO Substitutes)
      2 c  Sugar
      4    Eggs
      3 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Salt
      1 c  Milk
      2 ts Vanilla extract

MMMMM-------------------------FROSTIING------------------------------
      1 c  Butter; softened, no
           -substitutes
      8 c  Confectioner's sugar; (up to
           -8-1/2)
      1 cn (5 oz) evaporated milk
      2 ts Vanilla extract
 
  Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25
  minutes or until toasted, stirring frequently; set aside. In a mixing
  bowl, cream sugar and remaining butter. Add eggs, one at a time,
  beating well after each addition. Combine flour, baking powder and
  salt; add to the creamed mixture alternately with milk. Stir in
  vanilla and 1 1/3 cup of toasted pecans. Pour into three greased and
  floured 9 inch round cake pans. Bake at 350 F. for 25-30 minutes.
  Cool for 10 minutes; remove from pans to cool on a wrie rack.
  
  For frosting, cream butter and sugar in a mixing bowl. Add milk and
  vanilla; beat until smooth. Stir in remaining toasted pecans. Spread
  frosting between layers and over top and sides of cake. Yield: 12-16
  servings.
  
  Submitted by Becky Miller, Tallahassee, Florida who says this is one
  of her family's favorites.
  
  Recipe 




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Recipe ID 39017 (Apr 03, 2005)

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