Toasted Butter Pecan Cake
|Chopped pecans||2 Cup (32 tbs)|
|Butter||20 Tablespoon (1/2 Pound Plus 4 Tablespoon)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Granulated sugar||2 Cup (32 tbs)|
|Milk||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Toasted butter pecan frosting||1 Cup (16 tbs)|
Toast pecans in 4 tablespoons butter in 350-degree oven for 20-25 minutes, stirring frequently.
Sift together flour, baking powder, and salt.
Cream 1/2 pound butter, gradually add sugar, creaming well.
Blend in eggs, one at a time, beating well after each.
Add dry ingredients, alternately with milk, beginning and ending with flour.
Blend well; add vanilla and 1-1/3 cups pecans.
Pour batter into 3 greased, floured 8- or 9-inch round pans and bake at 350 degrees for 25-30 minutes.