Toasted Butter-Pecan Cake
|Chopped pecans||2 Cup (32 tbs)|
|Butter||1 1⁄4 Cup (20 tbs)|
|Sugar||2 Cup (32 tbs)|
|Sifted flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Butter flavoring||1 Teaspoon|
|Confectioners sugar||16 Ounce|
|Evaporated milk||8 Tablespoon|
"Combine pecans nnd 1 /4 cup butter; place on cookie sheet.
Bake at 3i>0 degrees for 20 minutes, stirring frequently.
Combine remaining butter and sugar; blend in eggs.
Sift dry ingredients together; add to creamed mixture alternately with milk.
Stir in butter flavoring, 2 teaspoons vanilla and 1 1/3 cups toasted pecans.
Pour into three 9-inch greased and floured layer cake pans.
Bake at 350 degrees for 25 minutes.
Combine remaining toasted pecans with con- fectioners' sugar, evaporated milk and remaining vanilla.
Spread on top and side of cake.