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.
Calories 1354 Calories from Fat 712
% Daily Value*
Total Fat 82 g126.5%
Saturated Fat 33.3 g166.5%
Trans Fat 0 g
Cholesterol 252.3 mg84.1%
Sodium 586.2 mg24.4%
Total Carbohydrates 143 g47.7%
Dietary Fiber 5.3 g21.4%
Sugars 89.1 g
Protein 17 g33.8%
Vitamin A 29.4% Vitamin C 0.7%
Calcium 23.2% Iron 26.1%
*Based on a 2000 Calorie diet