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Carol's Butter Pecan Cake |
"This is a cake that can be served each time."
Ingredients :
- 1 1/four cups butter
- 2 cups chopped pecans
- three cups sifted all-motive flour
- 2 teaspoons baking powder
- half teaspoon salt
- 2 cups white sugar
- four eggs
- 1 cup milk
- 2 teaspoons vanilla extract
- 1/four cup butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups sifted confectioners' sugar
- 1/three cup heavy whipping cream
Instructions :
Prep : 30M | Cook : 16M | Ready in : 1H30M |
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- Grease and flour bottoms of three nine inch layer pans. Preheat oven to 350 ranges F (175 ranges C).
- Melt 1/4 cup butter in heavy skillet over medium warmness. Add pecans and brown 10 to 15 mins, stirring often.
- Sift flour with baking powder and half of teaspoon salt. Cream remaining butter in big mixing bowl. Gradually upload 2 cups sugar; cream at high velocity of mixer till light and fluffy. At medium pace blend in eggs, one at a time, beating nicely after each. At low speed upload sifted dry substances alternately with milk and vanilla extract, beginning and ending with dry elements. Blend properly after every addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
- Bake for 25 to 30 minutes, till cake is golden brown and springs again whilst lightly touched in middle. When cool, blend final pecans with Creamy Butter Frosting; spread among layers and on top.
- To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, four cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat till clean and of spreading consistency. If vital, thin with additional cream.
Notes :
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