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Receta Butter Pecan Cake

by Global Cookbook

Ingredientes

2 2/3 c. Minced pecans 1 1/4 c. Butter, softened, divided (NO Substitutes) 2 c. Sugar 4 x Large eggs 3 c. All-purpose flour 2 tsp Baking pwdr 1/2 tsp Salt

1 c. Lowfat milk 2 tsp Vanilla extract 1 c. Butter, softened, no substitutes 8 c. Confectioner's sugar, (up to 8-1/2) 1 can (5 ounce) evaporated lowfat milk 2 tsp Vanilla extract

Direcciones

1. Place pcans and 1/4 c. butter in baking pan. Bake at 350 F. for 20-25 min or possibly till toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add in Large eggs, one at a time, beating well after each addition. Combine flour, baking pwdr and salt; add in to the creamed mix alternately with lowfat milk. Stir in vanilla and 1 1/3 c. of toasted pecans. Pour into three greased and floured 9 inch round cake pans.
2. Bake at 350 F. for 25-30 min. Cold for 10 min; remove from pans to cold on a wrie rack.
3. For frosting, cream butter and sugar in a mixing bowl. Add in lowfat milk and vanilla; beat till smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
4. Yield: 12-16servings.
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