This cake is absolutely stunning. my mother in law said it was almost too pretty to eat as she was shoveling in her second piece lol! I totally love thick icing and I did double the recipe for that. it was well worth it! You aren’t going to want to miss out on this cake. The cake is moist and decadent while the frosting is sweet and creamy. It really doesn’t get much better than that, ladies and gentlemen. Enjoy!
Are you ready to make this luscious cake with me?
Ingredients
3 Tbsp butter
1 c pecans, chopped
2/3 c butter, softened
1 c Domino sugar
2 Eggland’s Best eggs
2 c Gold Medal all-purpose flour
1 1/2 tsp Clabber Girl baking powder
1/4 tsp Morton salt
2/3 c milk
1 1/2 tsp vanilla extract
FROSTING INGREDIENTS
3 Tbsp Land O Lakes butter, softened
3 c Domino powdered sugar
3 Tbsp TruMoo milk
3/4 tsp McCormick vanilla extract
Fisher pecans, toasted
Instructions
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 dissolved.
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.
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Quick Tip: I think this cake goes great with ice cream!