BUTTER PECAN CAKE RECIPE

Fixings 

1-1/4 glasses margarine, diminished, isolated 

2 teaspoons heating powder 

2-2/3 glasses slashed pecans 

2 teaspoons vanilla concentrate 

3 glasses universally handy flour 

1/2 teaspoon salt 

2 glasses sugar 

1 glass milk 

4 eggs 

Icing: OR Buy 

8 to 8-1/2 glasses confectioners' sugar 

1 can (5 ounces) vanished milk 

2 teaspoons vanilla concentrate 

1 glass spread, mollified 

Headings: 

Place pecans and 1/4 glass spread in a preparing dish. Prepare at 350° for 20-25 minutes or until toasted, blending habitually; put aside. 

In a vast dish, cream sugar and remaining spread until light and cushy. Add eggs, each one in turn, beating admirably after every option. Mix in vanilla. Join the flour, preparing powder and salt; add to the creamed blend on the other hand with milk, beating admirably after every option. Mix in 1-1/3 measures of toasted pecans. 

Fill three lubed and floured 9-in. round preparing skillet. Heat at 350° for 25-30 minutes or until a toothpick embedded close to the middle confesses all. Cool for 10 minutes before expelling from skillet to wire racks to cool totally. 

For icing, cream margarine and confectioners' sugar in an extensive dish. Include milk and vanilla; beat until smooth. Blend in staying toasted pecans. Spread icing in the middle of layers and over top and sides of cake. Yield: 12-16 servin