Rating: 4 stars
57 Ratings
  • 5 star values: 32
  • 4 star values: 15
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 5

This is a cake that can be served anytime.

Recipe Summary

cook:
30 mins
additional:
30 mins
total:
1 hr 30 mins
prep:
30 mins
Servings:
16
Yield:
3 - 9 inch layer cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).

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  • Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.

  • Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.

  • Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between 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, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

Nutrition Facts

596 calories; protein 6g; carbohydrates 77.2g; fat 30.7g; cholesterol 100.3mg; sodium 319mg. Full Nutrition
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