Butter Pecan Cake Recipe

• 3 Tbsp. butter or possibly margarine
• 1 1/3 c. pecans minced
• 2/3 c. butter or possibly margarine softened
• 1 1/3 c. sugar
• 2 x Large eggs
• 2 c. all-purpse flour
• 1 1/2 tsp baking pwdr
• 1/4 tsp salt
• 2/3 c. lowfat milk
• 1 1/2 tsp vanilla extract
• 3 Tbsp. butter or possibly margarine softened
• 3 c. powdered sugar
• 3 Tbsp. lowfat milk plus
• 1 tsp lowfat milk
• 3/4 tsp vanilla extract Reserved toasted pecans

1. Heat 3 Tbsp.
2. butter in a 13- by 9- by 2-inch baking pan.
3. Stir in pecans, and bake at 350 degrees for 10 min.
4. Cold.
5. Cream softened butter in a large mixing bowl; gradually add in sugar, beating till light and fluffy and sugar is disolved.
6. Add in Large eggs, one at a time, beating well after each addition.
7. Combine flour, baking pwdr, and salt; add in to creamed mix alternately with lowfat milk, beginning and ending with flour mix.
8. Stir in vanilla and 1 c. pecans, reserving remaining pecans for Butter Pecan Frosting.
9. Pour batter into 2 greased and floured 9-inch cakepans.
10. Bake at 350 degrees for 30 min or possibly till cake tests done.
11. Cold layers in pans 10 min; remove from pans, and cold completely.
12. Spread top and sides of cooled cake with Butter Pecan Frosting.
13. Butter Pecan Frosting: Cream butter; add in sugar, lowfat milk, and vanilla, beating till light and fluffy.
14. Stir in reserved toasted pecans.
15. (Makes sufficient frosting for one 2-layer cake)
16. This recipe yields one 2-layer cake.
17. Yield: 1 cake

butter, pecans, butter, sugar, eggs, flour, baking pwdr, salt, milk, vanilla, butter, powdered sugar, milk, milk, vanilla

Taken from cookeatshare.com/recipes/butter-pecan-cake-95486 (may not work)