3 Tbsp butter
1 c pecans, chopped
2/3 c butter, softened
1 c sugar
2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 c milk
1 1/2 tsp vanilla extract
3 Tbsp butter, softened
3 c powdered sugar
3 Tbsp milk
3/4 tsp vanilla extract
1 Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.
2 Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.
3 Add eggs, one at a time, beating well after each addition.
4 Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5 Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.
6 Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.
7 Cool layers in pans 10 minutes; remove from pans, and cool completely.
8 Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.
9 Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.
10 Stir in reserved toasted pecans - Yield: enough frosting for one 2-layer cake.
Saturday, May 22, 2010
Saturday, May 15, 2010
3 egg yolks
1 c. evaporated milk
1/2 c. butter
1 tsp. vanilla
1 c. sugar
1 1/3 c. coconut
1 c. walnuts or pecans
Beat egg yolks, add to sugar, milk and butter. Cook until thickened, add vanilla, nuts and coconut, beat so you can spread.