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Buttery Pecan Cake

Buttery Pecan Cake

Buttery Pecan Cake

Serving Size: 12-16

Nutritional Information:




1/4 cup butter
2 1/2 cups chopped pecans
cake batter:
1 3/4 cup sugar
1 cup butter, softened
4 eggs
1 tsp. vanilla
1/4 tsp. caramel extract
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup whole milk
1 cup butter, softened
8 - 8 1/2 cups powdered sugar
1 small can (5 oz) evaporated milk, not light
2 tsp. vanilla
1 tsp. caramel extract
pecan halves for garnish


Preheat oven to 350º.

Grease and flour 3, 9 inch round cake pans. Cut waxed paper or parchment paper, and line bottoms of pans. Place pecans along with 1/4 cup butter into a jelly roll pan. Bake 20-25 minutes or until toasted, stirring frequently. Set aside to cool.

In a large mixing bowl, cream the sugar with the 1 cup butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and caramel extract. In another mixing bowl, mix together the dry ingredients: flour, baking powder, and salt. Mix gently and then add to the creamed mixture alternating with the milk. Once mixed, add 1 1/3 cup of the toasted pecans and combine.

Pour batter into pans and bake in preheated oven for 25-30 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans. Cool completely.

Prepare frosting by creaming the butter and powdered sugar. Add the milk, vanilla, and caramel extracts. Beat until smooth. Add the remaining toasted pecans.

Assemble cake by stacking layers and frosting between layers. Then frost the top and sides. Garnish with pecan halves if desired.


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