Recipe - Butter Pecan Cake

2 2/3 cup Chopped pecans
1 One fourth cup Butter; softened, divided
(NO Substitutes)
2 cup Sugar
4 Eggs
3 cup Allpurpose flour
2 teaspoon Baking powder
One half teaspoon Salt
1 cup Milk
2 teaspoon Vanilla extract

FROSTIING
1 cup Butter; softened, no
substitutes
8 cup Confectioner's sugar; (up to
81/2)
1 cn (5 oz) evaporated milk
2 teaspoon Vanilla extract

Place pcans and One fourth cup butter in baking pan. Bake at 350 F. for 2025
minutes or until toasted, stirring frequently; set aside. In a mixing bowl,
cream sugar and remaining butter. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; add to the
creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of
toasted pecans. Pour into three greased and floured 9 inch round cake pans.
Bake at 350 F. for 2530 minutes. Cool for 10 minutes; remove from pans to
cool on a wrie rack.

For frosting, cream butter and sugar in a mixing bowl. Add milk and
vanilla; beat until smooth. Stir in remaining toasted pecans. Spread
frosting between layers and over top and sides of cake. Yield: 1216
servings.

Submitted by Becky Miller, Tallahassee, Florida who says this is one of her
family's favorites.

Recipe by: Country Woman Magazine, November/December '97, p.31

Posted to MCRecipe Digest V1 #957 by Roberta Banghart
bobbi744@sojourn.com on Dec 15, 1997