Today was one of those days. I needed cake. I had to have cake. You can only eat so much chocolate or white cake. I admit that “so much” can be a real lot of cake, but I get in my moods. I wanted a new flavor, but wasn’t sure what I wanted. I scrounged around on the net and came across this butter pecan cake. It was a contest winner, although I didn’t see where or what contest it won. It looked good, but after reading the comments I was pretty sure I was going to change the recipe. Some people liked it as is, but I just wasn’t sure and decided to trust my own judgment.
Yep, you guessed it. I made some changes and I think it’s outstanding. Rich. Light. Flavorful. Big. Yes, it’s a big cake. Three layers baked in 9” cake pans. (A link to the original recipe is at the end of this post).
- 2-1/4 cups chopped pecans, divided
- 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
- 1/4 cup canola oil
- 3/4 cup butter, softened
- 5 ½ cups confectioners’ sugar
- Slight ¼ cup half and half
- 1 1/2 teaspoons vanilla extract
- 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.
- In a mixer bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, baking powder, oil, and salt, mixing well. Add flour and milk alternately, beating on low speed. Stir in 1 ½ cups of toasted pecans. (the remainder will go in the frosting).
- Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cream butter on low medium speed for a minute or two. It should get nice and fluffy. Slowly add the confectioner’s sugar and alternately add milk and vanilla. Beat until it becomes light and of a spreadable consistency. Add remaining ¾ cup pecans. I saved about ¼ cup to garnish the top of the cake after frosting.
This cake was the creation of Betty Miller, Tallahassee, Florida. I made quite a few adjustments. Read the original recipe: http://www.tasteofhome.com/recipes/butter-pecan-layer-cake
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By Tika for CHEW WANNA EAT? © 2016