Ancestral Inheritance Menu Carol's Butter Pecan Cake

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Carol's Butter Pecan Cake

"This is a cake that may be served every time."

Ingredients :

1 1/four cups butter
2 cups chopped pecans
3 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
four eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups sifted confectioners' sugar
1/3 cup heavy whipping cream

Instructions :

Prep : 30M	Cook : 16M	Ready in : 1H30M

Grease and flour bottoms of 3 nine inch layer pans. Preheat oven to 350 stages F (175 levels C).
Melt 1/4 cup butter in heavy skillet over medium warmth. Add pecans and brown 10 to 15 minutes, stirring frequently.
Sift flour with baking powder and half teaspoon salt. Cream ultimate butter in massive blending bowl. Gradually upload 2 cups sugar; cream at high velocity of mixer until mild and fluffy. At medium pace mixture in eggs, one after the other, beating nicely after every. At low speed add sifted dry components alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend properly after each addition. Stir in 1 1/three cups pecans. Pour batter into pans.
Bake for 25 to 30 minutes, till cake is golden brown and comes again whilst lightly touched in center. When cool, blend ultimate pecans with Creamy Butter Frosting; unfold between layers and on top.
To Make Creamy Butter Frosting: Cream 1/four cup butter or margarine in blending bowl. Add 1 teaspoon vanilla extract, salt, four cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If important, skinny with extra cream.

Notes :

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