Ingredients
Cake⅔ cup butter +3 tbs
1-1/3 cup sugar
2 eggs
2 cups flour
1-1/2 tsp baking powder
¼ tsp salt
⅔ cup milk
1-1/2 tsp vanilla
1-1/3 cup chopped and toasted pecans
Butter Pecan Frosting
2 tbs butter
3 cups xxx sugar
3 tbs milk
¾ tsp vanilla
Instructions
- Cake
- Preheat oven to 350◦
- To toast the pecans: Melt 3 tbs butter, put in a baking pan. Stir in pecans.
- Bake the pecans for 10 minutes. Set aside.
- In a mixing bowl, beat the butter and sugar until light and fluffy.
- Add eggs
- Add baking powder and salt.
- Slowly add the flour alternating with the milk.
- Stir in vanilla and 1 cup of the pecans.
- Pour the cake batter in into two greased and floured round pans.
- Bake for 30-35 minutes.
- Frosting
- Cream butter and sugar.
- Add milk and vanilla until creamy & smooth.
- Stir in remaining pecans.
- Frost the cake.
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