Butter Pecan Cake

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If y’all like butter pecan ice cream, you’re going to love this cake.  I made it this past weekend for my aunts birthday and it was gone faster than any store bought cake could ever dream of being eaten.  I found the recipe in my grandma Jeans recipe box and can’t remember her ever making it though.  Oh well, it is amazingly great, just like all her other recipes.

Ingredients:

• 3 tablespoons Butter
• 1  1/2   c up  Pecans – chopped
• 2/3   cup   Butter – softened
• 1 1/3   cup  Sugar
• 2 Eggs
• 2 cups   All-purpose flour
• 1    teaspoon  Baking powder
• 1/2 teaspoon Baking soda
• 1/4   teaspoon  Salt
• 2/3   cup Milk
• 1 1/2   teaspoon  Vanilla extract

—–BUTTER PECAN FROSTING—–

• 3  tablespoons butter – softened
• 3   cups  Powdered sugar
• 3   tablespoons  Milk + 1   teaspoon  Milk
• 3/4   tablespoon  Vanilla extract
• Reserved toasted pecans   Melt 3 tablespoons butter in a sauté pan.  Stir in pecans, and   sauté for 10 minutes on medium heat.  Let cool completely.

Cream softened butter in a large mixing bowl or stand mixer and gradually add sugar, beating  until light and fluffy and sugar is dissolved.  Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Stir in vanilla and 1 cup pecans (I like to mix my pecans with about 2 tablespoons of flour to coat them so they don’t sink to the bottom of the pan in the mix), reserving remaining pecans for Butter Pecan Frosting.

Pour batter into 2 greased and floured 9 inch cake pans.  Bake at 350  degrees for 30 minutes or until cake tests done.  Cool layers in pans 10 minutes; remove from pans, and cool completely.

Spread top and sides of cooled cake with Butter Pecan Frosting. (recipe below)

  Butter Pecan Frosting:

Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans.