Recipe for Toasted Butter Pecan Cake 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 cup Pecans, chopped
1/4 cup Butter
3 cup Sifted flour
2 tsp Baking powder
1/2 tsp Salt
4 x Beaten eggs
1 cup Milk
2 cup Sugar
2 tsp Vanilla
----------------- BUTTER PECAN FROSTING ----------------
1/4 cup Butter
1 lb (4 to 4 1/2 cups) sifted powdered sugar
1 tsp Vanilla
Instructions:
Instructions: This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.

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

Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter gradually, add sugar, creaming well. Blend in eggs; beat well after each.

Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition.

Stir in vanilla and 1 1/3 cups pecans. Turn into three 8" or 9" pans that have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30 minutes. Cool; spread frosting between layers.

BUTTER PECAN FROSTING: Cream butter. Add sugar, vanilla and milk. Cream until it is of spreading consistency. Stir in remaining pecans.

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