Try this BUTTER PECAN CAKE recipe, or contribute your own.
Suggest a better descriptionDirections
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1486g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 3465 | ||
Calories from Fat: 1931 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 214.5g | 286 % | |
Saturated Fat 128g | 640 % | |
Monounsaturated Fat 57.1g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 1263.1mg | 389 % | |
Sodium 118208.5mg | 4076 % | |
Potassium 1393.5mg | 37 % | |
Total Carbohydrate 300.6g | 88 % | |
Dietary Fiber 10.1g | 41 % | |
Sugars, other 290.5g | ||
Protein 74.3g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3465
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