Preheat oven to 350 degrees.
Place pecans on a baking sheet (ungreased) in one even layer. Toast lightly. Watch pecans carefully because they do toast rather quickly.
Cream the sugar and butter until light and fluffy. Always remember to scrape the sides of the bowl after each step or each addition of an ingredient.
Add one egg at a time and beat each one thoroughly before adding the next egg. Beat in vanilla extract.
Combine flour, baking powder and salt. Add this mixture to the butter and sugar mixture alternating with the milk. Beat until just mixed.
Remember to scrape bowl continuously to incorporate all of the ingredients and do not over beat. Fold in the toasted pecans.
Pour batter into greased and waxed lined 9in pans (2).
Bake for 25-30 min. Check that it's finished baking by inserting a toothpick into the cake. The toothpick should come out clean.
Let cakes cool for 10min in the pan before removing them to a wire rack to cool.
- 2-3 T of butter
- 1 14 oz can of condensed milk
- 1/2 cup of pecans
Heat butter until melted.
Add condensed milk and heat thoroughly.
Then add pecans and heat mixture until pourable consistency.
You can drizzle over the entire cake or do a few spoonfuls per slice. Enjoy!
STILL NOT A PLAYA
BUTTER PECAN CAKE
“Who’s Down To Crush A Lot”
- 1 cup of softened butter (unsalted)
- 2 2/3 cups of toasted and chopped pecans
- 2 cups of sugar (granulated)
- 4 large eggs
- 2 tsp of vanilla extract ( pure, not imitation)
- 1/2 tsp of salt
- 3 cups of all purpose flour
- 2 tsp baking powder
- 1 cup of 2% milk