Butter pecan ice cream is my favorite. Since I didn’t have any in the freezer I decided to settle on a cake.
What you need:
1 1/4 cups softened butter
2 cups sugar
3 cups flour
2 tsp baking powder
1 cup milk (I use whole)
2 tsp vanilla extract
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 pecans. Pour into three greased and floured 9-in. round cake pans. I baked mine in a 9 x 13 and a 9″ round! Bake at 350° for 25-30 minutes. Cool for 10 minutes; cool on a wire rack.
For the frosting you can use a cream cheese frosting (think red velvet) or a cheater frosting such as Cool Whip (cuts through the sugar in the cake and lightens it up).
An easy cake for a yummy end to a scrumptious weekend dinner. I like to keep things extra tasty and extra easy on the weekends when it comes to food. Happy weekend friends.