MILE HIGH BUTTER PECAN CAKE
From kytigger 15 years ago
- 25 minutes to make
- Serves 12
A delicious butter pecan cake loaded with pecans.
Ingredients
- 2 3/4 cups chopped pecans shopping list
- 1 1/4 cups butter, softened shopping list
- 2 cups granulated sugar shopping list
- 4 eggs shopping list
- 2 teaspoons vanilla extract shopping list
- 3 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup milk shopping list
- frosting shopping list
- 1 cup butter, softened shopping list
- 8 cups powdered sugar shopping list
- 1 can evaporated milk (5oz.) shopping list
- 2 teaspoons vanilla extract shopping list
How to make it
- Preheat oven to 350F.
- Line bottoms of three 9-inch round baking pans. Grease and flour sides of pans.
- Place pecans and 1/4 cup butter in a baking pan.
- Bake at 350F for 20 to 25 minutes, or until toasted, stirring frequently; set aside.
- In a large mixing bowl, cream sugar and remaining 1 cup butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- Sift together flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/2 cups of toasted pecans.
- Pour into baking pans. Bake at 350F for 25 to 30 minutes, or until a cake tester comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Prepare Frosting. In a large mixing bowl, cream butter and powdered sugar.
- Add milk and vanilla; beat until smooth.
- Stir in remaining toasted pecans.
- Spread frosting between layers and over top and sides of cake
The Rating
Reviewed by 7 people-
mmmm sounds like a great cake! yum yum yum! Gets my 5!!! :)
madmommy
in Wayne loved it
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Thanks for a great post! I can't wait to try it.
jett2whit
in Union City loved it
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My, my, my! Another five to you, tigger.
Lorraine
lacrenshaw
in Horsham loved it
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