BUTTER PECAN CAKE
My husband has a sweet tooth and I enjoy making great desserts like this cake for him! We have two farms - both of which are wonderful - but I also love being in the kitchen. I collect cookbooks and have written one myself.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Pour melted butter in a baking pan. Stir in pecans. Toast at 350° for 10 minutes. Set aside to cool. , In a bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in vanilla and 1 cup toasted pecans. Pour batter into 2 greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , Meanwhile, for frosting, cream butter and sugar. Add milk and vanilla, beating until light and fluffy. Add additional milk if needed. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
Nutrition Facts : Calories 534 calories, Fat 27g fat (11g saturated fat), Cholesterol 80mg cholesterol, Sodium 280mg sodium, Carbohydrate 71g carbohydrate (51g sugars, Fiber 2g fiber), Protein 5g protein.
EASY, LIGHT, BEST BUTTER PECAN CAKE
This cake is easy to make and it turns out so light that you really can't tell you've eaten dessert.....never leaves you feeling stuffed! My favorite cake to make.
Provided by T Burton
Categories Dessert
Time 30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix the cake mix as directed on box (do not overbeat).
- Bake in three layers (approximately 20 minutes) in greased and floured pans.
- Cool in pans for 10 minutes then remove to rack and cool completely before frosting.
- Mix the pudding and milk together until it starts to thicken. Fold in the Cool Whip.
- Add the nuts and vanilla.
- Frost the cake This makes a lot of icing so be generous between the layers and icing the cake. Store in the refrigerator.
Nutrition Facts : Calories 323.6, Fat 25.1, SaturatedFat 8.8, Cholesterol 55.7, Sodium 239.1, Carbohydrate 22.7, Fiber 1.3, Sugar 20.4, Protein 3.8
THE BEST BUTTER PECAN CAKE
This cake is a bit of work, but it's so worth it! Top with your favorite brand of butter pecan ice cream and you'll think you've died and gone to heaven!
Provided by yooper
Categories Dessert
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the pecans: Preheat the oven to 350°.
- Put the 1/4 cup (1/2 stick) of butter in a shallow baking pan with the chopped pecans and put the pan in the oven for 15- 20 minutes, stirring the pecans and melted butter every few minutes, until the fragrance is wonderfully toasty.
- Watch carefully near the end to avoid burning.
- Remove from pan and set aside.
- Grease and flour three 8 or 9-inch round layer cake pans.
- Prepare the cake: In the large bowl of an electric mixer, cream the 3/4 cup (1 1/2) sticks of butter.
- Beat in the 2 cups of sugar, creaming well.
- Beat in the eggs one at a time, beating well after each addition.
- Sift together the flour, baking powder and salt.
- Add the 2 teaspoons of vanilla to the milk.
- Beat the flour mixture into the batter in thirds, alternating with the milk mixture.
- Fold in 1 1/3 cups of the butter-toasted pecans into the cake batter.
- Divide batter equally into the prepared pans.
- Bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
- Cool and remove from pans.
- Prepare the frosting: Melt 1 1/2 tablespoons of the butter in a medium saucepan over low-medium heat and stir in the flour.
- Stir until all of the flour has been moistened or at least colored a little by the butter.
- Stir in the milk just a little at a time, stirring constantly and incorporating all the milk each time before adding more, working to incorporate all the flour and avoid lumps.
- Continue until all the milk is in and the mixture is thickened and smooth.
- Transfer to the small bowl of an electric mixer, and beat to remove any lumps you missed.
- Cool completely.
- When the flour mixture is cool, beat in the teaspoon of vanilla, then the softened butter.
- Add the 1 cup of sugar, and beat 2 minutes at medium speed, until the mixture is fluffy and no graininess from sugar remains.
- Fold in the fat-free Cool Whip and the remaining 2/3 cup of butter-toasted pecans.
- Fill and frost the top of the cake.
Nutrition Facts : Calories 702, Fat 39.6, SaturatedFat 17.2, Cholesterol 137.2, Sodium 461.8, Carbohydrate 81.2, Fiber 2.7, Sugar 51, Protein 8.9
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