Shelly's Recipe

PECANS-A-PLENTY CAKE

Category: Cakes

1 1/2 cups chopped pecans or walnuts
1 cup butter or margarine
2 1/4 cups All Purpose Flour
3/4 cup sugar
1/2 cup firmly packed brown sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
2 eggs

Frosting
4 cups powdered sugar
1/8 teaspoon salt
Remaining butter
1 teaspoon vanilla extract
1/4 to 1/3 cup milk
Remaining pecans

Prepare oven to 350. Grease and flour two 8 or 9-inch round cake pans.

In medium saucepan over low heat, brown pecans and butter until light golden brown, stirring constantly. Drain pecans and reserve browned butter.

(Lightly spoon flour into measuring cup; level off.) In large bowl, combine flour, sugar, brown sugar, baking powder, salt, milk, vanilla and eggs with 1/2 cup reserved browned butter; beat 2 minutes at medium speed. Stir in 3/4 cup reserved pecans. Pour into prepared pans. Bake 25 to 30 minutes until toothpick inserted in center comes out clean.

Cool in pans 5 minutes; invert onto cooling racks to cool completely.

In medium bowl, blend Frosting ingredients except pecans until smooth. Stir in remaining pecans. Place one cake layer on serving plate. Spread top with about 1/2 cup Frosting. Top with second layer. Spread remaining Frosting over top and sides.