Add your favorite recipes and share them with friends and chefs around the world!
Recipe
Butter Pecan Cake Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 679g | |
| Calories 2755 | |
| Calories from Fat 312 | 11% |
| Total Fat 35.53g | 44% |
| Saturated Fat 22.04g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 833mg | 35% |
| Potassium 38mg | 1% |
| Total Carbs 625.96g | 167% |
| Dietary Fiber 0.1g | 0% |
| Sugars 619.63g | 413% |
| Protein 0.61g | 1% |
Ingredients Convert Measures
- 3 Tbsp. butter or possibly margarine
- 1 1/3 c. pecans minced
- 2/3 c. butter or possibly margarine softened
- 1 1/3 c. sugar
- 2 x Large eggs
- 2 c. all-purpse flour
- 1 1/2 tsp baking pwdr
- 1/4 tsp salt
- 2/3 c. lowfat milk
- 1 1/2 tsp vanilla extract
- 3 Tbsp. butter or possibly margarine softened
- 3 c. powdered sugar
- 3 Tbsp. lowfat milk plus
- 1 tsp lowfat milk
- 3/4 tsp vanilla extract
- Reserved toasted pecans
Directions
- Heat 3 Tbsp. butter in a 13- by 9- by 2-inch baking pan. Stir in pecans, and bake at 350 degrees for 10 min. Cold.
- Cream softened butter in a large mixing bowl; gradually add in sugar, beating till light and fluffy and sugar is disolved. Add in Large eggs, one at a time, beating well after each addition.
- Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix. Stir in vanilla and 1 c. pecans, reserving remaining pecans for Butter Pecan Frosting.
- Pour batter into 2 greased and floured 9-inch cakepans. Bake at 350 degrees for 30 min or possibly till cake tests done. Cold layers in pans 10 min; remove from pans, and cold completely.
- Spread top and sides of cooled cake with Butter Pecan Frosting.
- Butter Pecan Frosting: Cream butter; add in sugar, lowfat milk, and vanilla, beating till light and fluffy. Stir in reserved toasted pecans. (Makes sufficient frosting for one 2-layer cake)
- This recipe yields one 2-layer cake.
- Yield: 1 cake
