One of the best parts of my job is the recipes that people give me to test and share.
This recipe came from my sister, Amy Gates in Southern California. She sent this one to me asking for a thumbs-up or -down after testing.
It's a definite thumbs- up. The house smelled like buttered pecans when they were toasting in the oven; the frosting is one of the best I have t have tried.
Place the pecans in a large flat baking dish with ¼ cup of the butter.
Place in preheated 350- degree oven for 20-25 minutes, stirring often.
Meanwhile, cream the butter and sugar, about 4 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flour, salt and baking powder, add to the creamed mixture, alternating with the milk.
Stir in the vanilla and 1¹/3 cups of the buttered pecans. Pour into two 9-inch round cake pans and bake (with the oven still at 350 degrees) for 25 minutes or until the cake tests done
Cream the butter with about a cup of the sugar, add a little milk, then alternate with the remaining sugar until all has been added.
Add the vanilla and the remaining 1¹/3 cups of pecans left from the cake instructions.
Generously frost between the layers and around the outside and top of the cake.
this picture has me salivatingmy cleaning lady's d-i-l is making it tomorrow they have pecans and i have the sugars and canned milk and butter i can't wait
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