How to make it

  • In 2-quart saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.
  • In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter.
  • Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.
  • Frosting:
  • Blend confectioners' sugar with remaining browned butter, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/4 cup milk. Add more milk if necessary, a teaspoon at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 cup frosting; top with second layer. Spread remaining frosting over the top and sides of the cake

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  • choclytcandy 2 years ago
    I made this twice in one day and I liked the second cake better. Here are the modifications:

    I roasted whole pecans in butter and let the mixture completely cool. I used the creaming method to prepare the batter vs dumping all the ingredients together.

    I increased the vanilla to 2 tsp and added a small bag of chewy caramels to the batter. I made a cream cheese butter frosting with 1 1/2 tsp vanilla.

    I made this for a picnic we had yesterday and family and friends loved it.
    Was this review helpful? Yes Flag

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