Toasted Butter Pecan Cake

Serves: 5
Total Calories: 1,798


1 1/3 cups chopped pecans
1 1/2 cups butter, divided
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
1/4 cup butter, softened
1/4 cup cream cheese, softened
1 (1-pound) box powdered sugar
1 teaspoon vanilla extract
4 teaspoons whipping cream
2/3 cup chopped pecans


Toast pecans in 1/4 cup butter on baking sheet at 350° (about 7–10 minutes; be careful not to burn). Sift flour, baking powder, and salt. Cream remaining butter, gradually adding sugar. Cream well. Blend in eggs, beating after each addition. Add dry ingredients with milk, vanilla, and pecans. Bake in 3 pans at 350° for 20 minutes, or until tests done.

Combine all ingredients, and spread on cooled cake layers and top.

Nutritional Facts:

Serves: 5
Total Calories: 1,798
Calories from Fat: 856

This Toasted Butter Pecan Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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