Carol's Butter Pecan Cake
Carol's Butter Pecan Cake requires approximately 1 hour and 30 minutes from start to finish. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 3. This dessert has 2416 calories, 30g of protein, and 82g of fat per serving. Head to the store and pick up sugar, butter, milk, and a few other things to make it today. It is a good option if you're following a vegetarian diet.
Instructions
Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
Melt 1/4 cup butter in heavy skillet over medium heat.
Add pecans and brown 10 to 15 minutes, stirring frequently.
Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans.
Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top.
To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl.
Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.