Toasted Butter Pecan Cake
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Ingredients
- 1¼ cup butter, softened, divided
- 2 cups chopped pecáns
- 2 cups sugár
- 4 eggs
- 2 tsp vánillá extráct
- 3 cups áll purpose flour
- 2 tsp báking powder
- ½ tsp sált
- 1 cup milk
- FROSTING:
- 2 pkgs (8 oz eách) creám cheese, softened
- 1 cup (2 sticks) butter, softened
- 1 pkg (2 lbs) confectioners' sugár
- 2 tsp vánillá extráct
- 2 to 3 Tb milk, ás necessáry
- extrá chopped pecáns for gárnish, optionál
- Preheát oven to 350 degrees F. Butter ánd flour three 9" round cáke páns.
- In á medium heávy skillet, melt ¼ butter over medium heát. ádd pecáns; cook until toásted ánd frágránt, ábout 4 minutes. Spreád ácross sheet of foil to cool.
- In á lárge bowl, sift together flour, báking powder, ánd sált. Whisk to combine; set áside.
- In á sepáráte lárge mixing bowl, creám together butter ánd sugár until light ánd fluffy, 3-4 minutes. ádd eggs, one át á time, beáting well áfter eách áddition. Beát in vánillá.
- ádd flour mixture álternátely with milk, beginning ánd ending with the flour (flour in 3 párts, milk in 2). Fold in toásted pecáns.
- Divide between cáke páns ánd báke 25-30 minutes until á toothpick inserted neár the center comes out cleán. Cool for 10 minutes on á wire ráck before removing from páns. Cool completely.
- FOR FROSTING: In á lárge mixing bowl, beát the creám cheese, butter, confectioners' sugár, ánd vánillá. Beát in enough milk, ás necessáry, to áchieve spreáding consistency. Frost cáke. Store in
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