Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman)

1. 1

   Toast pecans in 1/4 cup butter in a 350u00b0 oven for 20 to 25 minutes.

2. 2

   Stir frequently.

3. 3

   Sift flour with baking powder and salt. Set aside. Cream remaining butter. Gradually add sugar, creaming well. Blend in one egg at a time, beating well after last egg. Alternately add dry ingredients and milk. Stir in vanilla and 1 1/3 cups pecans.

4. 4

   Reserve remaining pecans for frosting.

5. 5

   Turn into three 8 or 9-inch round layer pans, well-greased and floured. Bake at 350u00b0 for 25 to 30 minutes. Cool.

No nutritional information available.

No additional tips available.