Butter Pecan Cake
This three-layer cake is loaded with toasted pecans and frosted with a sweet buttery pecan icing!
Servings: 10
Ingredients
- CAKE:
- 2 2/3 c. chopped pecans toasted, divided
- 3/4 c. butter softened, divided
- 1/2 c. vegetable oil
- 2 c. granulated sugar
- 4 lg. eggs
- 2 tsp. vanilla extract
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 c. milk
- FROSTING :
- 1 (16 oz.) box confectioner's sugar
- 1 c. butter softened
- 2-3 T. evaporated milk
- 2 tsp. vanilla extract
Instructions
- Place pecans and 1/4 cup butter in a baking pan. Bake at 350 degrees for 20-25 minutes or until toasted, stirring frequently; set aside.
- CAKE: In a large bowl, cream 1/2 cup butter, vegetable oil and granulated sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. In a separate bowl, combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1 1/3 cups of toasted pecans.
- Pour into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- FROSTING: Cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
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