Butter Pecan Layer Cake

This family favorite cake is especially enjoyed during Thanksgiving and Christmas.

Yield

12 to 16 servings

Cake Ingredients

2 2/3 cups chopped pecans
1 1/4 cups butter, softened, divided
2 cups granulated (white) sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Frosting Ingredients

1 cup butter, softened
8 to 8 1/2 cups confectioners' (powdered) sugar
1 (5 ounce) can evaporated milk
2 teaspoons vanilla extract

Directions

Preheat oven to 350°F (177°C). Grease three 9-inch round cake pans with Pan Release or baking spray with flour.

Place pecans and 1/4 cup butter in a baking pan. Bake for 20 to 25 minutes or until toasted, stirring frequently; set aside.

In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1 1/3 cups of toasted pecans. Pour into prepared cake pans.

Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Estimated Time

Preparation Time: 40 minutes
Bake Time: 25 minutes + 30 minutes
Cool Time: 1 hour

Nutritional Information

Amount per serving: Calories 821, Fat 43 g (Saturated Fat 18 g), Cholesterol 127 mg, Sodium 418 mg, Carbohydrate 107 g, Fiber 3 g, Protein 7 g.

Recipe Courtesy Of

Becky Miller, Tallahassee, Florida

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