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Categories:
butter pecans butter sugar eggs flour baking pwdr salt milk vanilla butter powdered sugar milk milk vanilla
Viewed: 33 - Published at: 9 years agoIngredients
- 3 Tbsp. butter or possibly margarine
- 1 1/3 c. pecans minced
- 2/3 c. butter or possibly margarine softened
- 1 1/3 c. sugar
- 2 x Large eggs
- 2 c. all-purpse flour
- 1 1/2 tsp baking pwdr
- 1/4 tsp salt
- 2/3 c. lowfat milk
- 1 1/2 tsp vanilla extract
- 3 Tbsp. butter or possibly margarine softened
- 3 c. powdered sugar
- 3 Tbsp. lowfat milk plus
- 1 tsp lowfat milk
- 3/4 tsp vanilla extract Reserved toasted pecans
Method
- Heat 3 Tbsp.
- butter in a 13- by 9- by 2-inch baking pan.
- Stir in pecans, and bake at 350 degrees for 10 min.
- Cold.
- Cream softened butter in a large mixing bowl; gradually add in sugar, beating till light and fluffy and sugar is disolved.
- Add in Large eggs, one at a time, beating well after each addition.
- Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix.
- Stir in vanilla and 1 c. pecans, reserving remaining pecans for Butter Pecan Frosting.
- Pour batter into 2 greased and floured 9-inch cakepans.
- Bake at 350 degrees for 30 min or possibly till cake tests done.
- Cold layers in pans 10 min; remove from pans, and cold completely.
- Spread top and sides of cooled cake with Butter Pecan Frosting.
- Butter Pecan Frosting: Cream butter; add in sugar, lowfat milk, and vanilla, beating till light and fluffy.
- Stir in reserved toasted pecans.
- (Makes sufficient frosting for one 2-layer cake)
- This recipe yields one 2-layer cake.
- Yield: 1 cake
