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Butter Pecan Layer Cake

This Browned Butter Pecan Layer Cake has three layers of rich vanilla cake loaded up with toasted walnuts that are covered with a delightful seared margarine icing! It’s the ideal cake for these special seasons!

Sautéed BUTTER PECAN LAYER CAKE Would you be able to accept that it’s November as of now? The special seasons are moving toward quick. That is to say, not to crack you out or anything, but rather Thanksgiving is fourteen days from Thursday. I don’t know I can even fold my head over that. We will really go through the occasion with my family in Charlotte this year however, so I surmise that implies the weight isn’t totally on me. 🙂

We are getting into one of my #1 seasons – the special seasons. In addition to the fact that I love the food and all the excursion days off, however I additionally love the time went through with family, hindering a touch and being grateful for every one of that encompasses me and every one of that has occurred during the year.

This Browned Butter Pecan Layer Cake has three layers of rich vanilla cake loaded up with toasted walnuts that are covered with a delightful seared margarine icing! It’s the ideal cake for these special seasons!

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

 

INGREDIENTS

  • 2-2/3 cups chopped pecans
  • 1-1/4 cups butter, softened, divided
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk

FROSTING:

  • 1 cup butter, softened
  • 8 to 8-1/2 cups confectioners’ sugar
  • 1 can (5 ounces) evaporated milk
  • 2 teaspoons vanilla extract

 

INSTRUCTIONS

1- Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
2- In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4- For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

 

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