Southern Delight Butter Pecan Cake

This is a very special cake. Toasting the pecans before adding them to this cake adds extra flavor and keeps the nuts crunchy in the cake and frosting.

CAKE

1⅓ cups chopped pecans

3 tablespoons plus

⅔ cup butter or margarine, softened

1⅓ cups granulated sugar

2 eggs

2 cups all-purpose flour

1½ teaspoons baking powder

¼ teaspoon salt

⅔ cup milk

1½ teaspoons vanilla flavoring

BUTTER PECAN FROSTING

3 tablespoons butter or margarine, softened

3 cups sifted confectioners’ sugar

3 tablespoons milk

¾ teaspoon vanilla flavoring

Preheat the oven to 350°. To toast the pecans melt 3 tablespoons of the butter or margarine in a baking pan. Stir in the pecans. Bake for 10 minutes, stirring twice and watching closely because they burn easily. Set aside to cool.

For the cake, beat the remaining ⅔ cup butter and sugar in a large mixing bowl until it is light and fluffy. Add the eggs, one at a time, beating well after each addition. In a medium-size bowl combine the flour, baking powder, and salt. Add the dry ingredients alternately with the milk to the butter mixture. Stir in the vanilla and 1 cup of the toasted pecans. Pour the batter into two greased and floured 8-inch round baking pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from the pans to wire racks to cool completely.

For the butter pecan frosting, beat the butter and sugar together in a mixing bowl. Add the milk and vanilla flavoring. Beat until it is light and fluffy. Add additional milk, if needed. Stir in the remaining ⅓ cup toasted pecans. Spread the frosting between the layers and over the top and sides of the cake.

Hint: If a greater amount of frosting is desired, increase the recipe to 4 tablespoons butter, 1 (16-ounce) box sifted confectioners’ sugar, 4 tablespoons milk, and 1 teaspoon vanilla extract.

YIELD: 1 (2-LAYER) CAKE