TOASTED BUTTER PECAN CAKE
2 cups chopped pecans
4 1/2 tablespoons butter
1 cup butter
2 cups sugar
2 teaspoons vanilla
2 1/4 teaspoons baking powder
3 cups flour
1/2 teaspoon salt
1 cup milk
Place pecans in shallow pan; dot with 3 tablespoons butter. Toast in
350 degree oven 15 minutes, stirring occasionally.
Stir 1 cup butter to soften. Gradually add sugar and cream until light and
fluffy, add vanilla.
Add eggs 1 at a time, beating well after each.
Add dry ingredients to creamed mixture alternately with milk, beating
well after each addition.
Fold in 1 1/2 cup of toasted pecans.
Turn into 3 greased and floured 8-inch round cake pans.
Bake in a 350 degree oven 30-35 minutes; remove from oven and cool completely.
Frost with Butter Pecan Frosting.
BUTTER PECAN FROSTING
4 1/2 tablespoon soft butter
4 1/2 cup sifted confectioners sugar
4 tablespoons light cream
1 teaspoon vanilla
Stir first four ingredients until light and fluffy
Stir in remaining toasted pecans.