RICH, MOIST, BUTTERY AND SWEET!
Let’s get baking! Take a heavy skillet and heat up some butter in it. Add pecans and toast them for about 4 minutes. Let those cool while you go on to some other stuff. You’ll cream your sugar and the rest of the butter until they become light and fluffy. Then add the eggs one at a time, making sure to beat well after each one. Then add the vanilla. Take your dry ingredients and add them together. Then slowly add those to the creamed mixture. As you do, alternate with the milk. Don’t overbeat it. Just mix until it’s combined. Then fold in your pecans, saving some to use later. Pour into your prepared pans and bake.
Once cooled, you’ll get your frosting ready. It’s easy enough, especially with the aid of your mixer. Play with the consistency by slowly adding milk until it achieves the status you desire. You’ll spread the frosting between the layers, over the top and around the sides. Then sprinkle those pecans you saved all over the top. Keep it refrigerated until serving, and should any remain after that, store it in the fridge.
I found this scrumptious recipe on the Taste of Home website. Click the link below to see the site and full recipe for this Toasted Butter Pecan Cake.
CLICK HERE FOR RECIPE
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