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1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans

2 teaspoons vanilla extract
3 cups all-purpose flour

1/2 teaspoon salt
2 cups sugar

1 cup milk
4 eggs

8 to 8-1/2 cups confectioners’ sugar

1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened


Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or till toasted, stirring frequently; set aside.
In a giant bowl, cream sugar and last butter tillmild and fluffy. Add eggs, one at a time, beating nicely after every addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed combination alternately with milk, beating properly after every addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. spherical baking pans. Bake at 350° for 25-30 minutes or till a toothpick inserted close to the core comes out clean. Cool for 10 minutes earlier thangetting rid of from pans to wire racks to cool completely.
For frosting, cream butter and confectioners’ sugar in a giant bowl. Add milk and vanilla; beat till smooth. Stir in last toasted pecans. Spread frosting between layers and over pinnacle and aspects of cake. Yield: 12-16 servings

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