3 tb Butter (or marg.) 1 1/3 c Pecans; chopped 2/3 c Butter (or marg.); softened 1 1/3 c Sugar 2 Eggs 2 c All-purpse flour 1 1/2 ts Baking powder 1/4 ts Salt 2/3 c Milk 1 1/2 ts Vanilla extract ---------------------------BUTTER PECAN FROSTING--------------------------- 3 tb Butter (or marg.); softened 3 c Powdered sugar 3 tb Milk; plus 1 ts Milk 3/4 ts Vanilla extract Reserved toasted pecans Melt 3 tablespoons butter in a 13x9x2 inch baking pan. Stir in pecans, and bake at 350 degrees for 10 minutes. Cool. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is disolved. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting. Pour batter into 2 greased and floured 9 inch cakepans. Bake at 350 degrees for 30 minutes or until cake tests done. Cool layers in pans 10 minutes; remove from pans, and cool completely. Spread top and sides of cooled cake with Butter Pecan Frosting. Yield: one 2-layer cake. Butter Pecan Frosting: Cream butter; add sugar, milk, and vanilla, beating until light and fluffy. Stir in reserved toasted pecans. Yield: enough frosting for one 2-layer cake. SOURCE: Southern Living Magazine, October, 1980. Typed for you by Nancy Coleman.
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