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Add a photoServings: 12
Ingredients
- 2 2/3 c. Minced pecans
- 1 1/4 c. Butter, softened, divided (NO Substitutes)
- 2 c. Sugar
- 4 x Large eggs
- 3 c. All-purpose flour
- 2 tsp Baking pwdr
- 1/2 tsp Salt
- 1 c. Lowfat milk
- 2 tsp Vanilla extract
- 1 c. Butter, softened, no substitutes
- 8 c. Confectioner's sugar, (up to 8-1/2)
- 1 can (5 ounce) evaporated lowfat milk
- 2 tsp Vanilla extract
Directions
- Place pcans and 1/4 c. butter in baking pan. Bake at 350 F. for 20-25 min or possibly till toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add in Large eggs, one at a time, beating well after each addition. Combine flour, baking pwdr and salt; add in to the creamed mix alternately with lowfat milk. Stir in vanilla and 1 1/3 c. of toasted pecans. Pour into three greased and floured 9 inch round cake pans.
- Bake at 350 F. for 25-30 min. Cold for 10 min; remove from pans to cold on a wrie rack.
- For frosting, cream butter and sugar in a mixing bowl. Add in lowfat milk and vanilla; beat till smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
- Yield: 12-16servings.
- family's favorites.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 12 servings | |
| Calories 1025 | |
| Calories from Fat 421 | 41% |
| Total Fat 48.3g | 60% |
| Saturated Fat 24.77g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 618mg | 26% |
| Potassium 246mg | 7% |
| Total Carbs 143.06g | 38% |
| Dietary Fiber 2.1g | 7% |
| Sugars 116.7g | 78% |
| Protein 9.61g | 15% |
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