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Toasted Butter Pecan Cake


  • 2 cups chopped pecans
  • 1 1/4 cups butter
  • 3 cups sifted flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 cups sugar
  • 4 unbeaten eggs
  • 1 cup milk
  • 2 tsp. vanilla


  • 1/4 cup butter
  • 1 lb. sifted powdered sugar
  • 1 tsp. vanilla
  • 4-6 Tbsp. evaporated milk


Toast pecans in 1/4 cup butter in 350 degree F oven for 20-25 minutes, stirring frequently. Sift flour with baking powder and salt. Cream 1 cup butter. Gradually add sugar; cream well. Blend in eggs, 1 at a time, beating well after each. Add dry ingredients alternating with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Pour into 3 (8 or 9 inch) round layer cake pans, greased and floured. Bake at 350 degrees F for 25-30 minutes. Cool before icing. Mix frosting ingredients together until of spreading consistency. Add pecans. Frost between layers and on top.


By Robin from Washington, IA

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