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Anything is good, in moderation. I cook because I love to and because I can share with those around me. I crochet for the same reason.

Do what you want to do, enjoy what you do and use it to touch those around you.

Nov 29, 2015

Butter Pecan Layer Cake

We had a butter pecan cake for our wedding reception (except for the one carrot cake layer mistakenly inserted), so I thought making on for Thanksgiving with the family would be perfect.  If you do not have 9 x 3 cake pans, use 3 9 x 2 cake pans.

Pecan Prep:
2 2/3 Cup Pecans, Chopped
1/4 Cup Butter

1 Cup Butter, softened
2 Cups Sugar
4 Large Eggs
2 Tsp Vanilla
3 Cups All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Milk

1 Cup Butter, softened
8 1/2 Cup Confectioner's Sugar
5 Ounces Evaporated Milk
2 Tsp Vanilla

Heat 1/4 cup butter in a large skillet.  Add pecans and stir until toasted.  Remove from pan to cool.

Heat oven to 350 degrees.  In a large bowl, cream sugar and 1 cup butter until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beating well after each addition.  Add 1 1/3 cups toasted pecans to the cake batter.  Divide between two 9 x 3 inch pans.  Bake at 350 minutes for 40 to 45 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes then remove to a wire rack to cool completely.

For frosting, cream butter and sugar in a medium bowl.  Add milk and vanilla, beat until smooth.  Stir in remaining pecans.  Spread between layers and over top and sides of cake.

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