carol's butter pecan cake

Ingredients

• Servings: 3
• 1 1/4 cups butter
• 2 cups chopped pecans
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 1/3 cup heavy whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• 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. pour batter into pans.
• 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.