Recipe - Toasted Butter Pecan Cake

2 cup Pecans; chopped
1 One fourth cup Butter
3 cup Sifted flour
2 teaspoon Baking powder
One half teaspoon Salt
4 Beaten eggs
1 cup Milk
2 cup Sugar
2 teaspoon Vanilla

BUTTER PECAN FROSTING
One fourth cup Butter
1 pound (4 to 4 One half cups) sifted
powdered sugar
1 teaspoon Vanilla
4 tablespoon Evaporated milk; (up to 6)

This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.

Toast pecans in One fourth cup butter in 350 degree oven for 20 to 25 minutes.
Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter
gradually, add sugar, creaming well. Blend in eggs; beat well after each.
Add dry ingredients alternately with milk, beginning and ending with dry
ingredients. Blend well after each addition.

Stir in vanilla and 1 1/3 cups pecans. Turn into three 8" or 9" pans that
have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30
minutes. Cool; spread frosting between layers.

BUTTER PECAN FROSTING: Cream butter. Add sugar, vanilla and milk. Cream
until it is of spreading consistency. Stir in remaining pecans.

Posted to TNT Recipes Digest by vergie1@juno.com (Vergie A Ewing) on Apr
15, 1998