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From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Newsgroups: rec.food.recipes
Subject: OVO-LACTO: Toasted Butter Pecan Cake
Summary: orig. subject: some great cake recipes
Keywords: recipe OVO-LACTO
Message-ID: <1991Jun19.152409.17582@mthvax.cs.miami.edu>
Date: 13 Jun 91 19:12:50 GMT
Reply-To: ak399@cleveland.freenet.edu
Followup-To: rec.food.veg
Organization: n/a
Lines: 38
Approved: aem@mthvax.cs.miami.edu


Title: TOASTED BUTTER PECAN CAKE
Keywords: Rose Cornsweet

                    1 1/3 cups chopped pecans
                        3 Tablespoons butter
                      3/4 cup butter
                    1 1/3 cup sugar
                        2 cups sifted all purpose flour
                        2 teaspoons baking powder
                      1/4 teaspoon salt
                      2/3 cup milk
                        2 eggs
                        2 teaspoons vanilla

Preheat oven to 350 F.  Grease and flour 2 8" tins.

In a shallow pan, dot the 3 Tablespoons butter over pecans. 

Toast for 15, minutes, stirring occasionally.

Sift dry ingredients.

Cream butter and sugar until light and fluffy.  Add eggs, one at a
time, beating well after each addition.  Add vanilla.  Add flour
mixture and milk alternately.  Fold in 1 cup toasted pecans.

Pour into prepared pans.  Bake 30-35 minutes

                  TOASTED BUTTER PECAN FROSTING

               4 Tablespoons butter
               3 cups sifted confectioners' sugar
               3 Tablespoons light cream
               1 teaspoon vanilla

Combine all ingredients.  Beat until smooth. Spread frosting between
layers, on sides, and top.  Sprinkle remsining nuts on top of cake.