Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cake Butter Pecan Cake
Famous Authors (View All Authors)
Cakesandfrostings - Cake Butter Pecan Cake Post by :peerless Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3025

Click below to download : Cakesandfrostings - Cake Butter Pecan Cake (Format : PDF)

Cakesandfrostings - Cake Butter Pecan Cake

2 2/3 cups chopped pecans
1 1/4 cups butter (no substitutes) -- softened, divided
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 teaspoons vanilla extract

Frosting:
1 cup butter (no substitutes) -- softened
8 cups confectioners' sugar (up to 8 1//2 cups)
1 (5 oz.) can evaporated milk
2 teaspoons vanilla extract


Place pecans and 1/4 cup of butter in a baking pan. Bake at 350 degrees for 20-25 minutes or until toasted, stirring frequently; set aside.

In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cups of toasted pecans. Pour into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to cool on a wire rack.

For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cake Buttercup Cakesandfrostings - Cake Buttercup

Cakesandfrostings - Cake Buttercup
1/2 cup shortening (part butter for flavor) 1 1/2 cup sugar 2 eggs 2 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon soda 1 cup buttermilk 1 teaspoon vanilla 1/4 teaspoon each almond, lemon and orange extracts Cream shortening, add sugar gradually and cream until fluffy. Blend in well beaten eggs. Mix flour, baking powder,soda and salt together and stir into creamed mixture alternately with buttermilk. Blend in the flavorings. Pour into 2 well greased and floured or nonstick sprayed 8 or 9 inch round pans. Bake 30-35 minutes at 350. Buttercup Icing 2 eggwhites 1 cup sugar 2 teaspoon
PREVIOUS BOOKS

Cakesandfrostings - Cake Butter Madeira Cake Cakesandfrostings - Cake Butter Madeira Cake

Cakesandfrostings - Cake Butter Madeira Cake
225g. flour 2 level tsp. baking powder 175g. castor sugar 175g. softened butter 3 large eggs 1 Tbsp. cold milk 1 tsp vanilla essence Grease lined tin with melted butter. Preheat oven to 160° C. Sift flour and baking powder into processor and add all remaining ingredients. Run machine for 20 counts. Scrape down sides. Run machine for a further 30 counts. Transfer to prepared (greased and floured) loaf tin and spread evenly with a knife. Bake at 160 C 1 1/2 hours. Leave in tin 15 minutes before turning onto a rack. Variations: Seed cake = Add
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT