Pecans do double duty in decadent cake


Pecans are delicious any time of year, but they seem to be especially tasty in the fall.

Home cook Theresa Dibert gave her from-scratch Butter Pecan Cake a double dose of pecans, roasting them first in butter and then adding them to the batter and the frosting. Want to get really decadent? Serve this home-baked treat with butter pecan ice cream on the side!!

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Enjoy and remember, use “just a pinch.”

Butter Pecan Cake

2-2/3 c. chopped pecans, plus extra for frosting

2 c. sugar

3 c. all purpose flour

1/2 tsp salt

2 tsp vanilla

1-1/4 c. softened butter

4 eggs

2 tsp baking powder

1 c. milk


1 c. butter

8-8 1/2 c. confectioners’ sugar

1 (5oz.) can evaporated milk

2 tsp vanilla

Place pecans and 1/4 cup butter in baking pan; bake at 350 for 20-25 minutes, stirring often.

Cream sugar and remaining butter; add eggs one at a time, beating well after each addition.

Combine flour, baking powder and salt; add to cream mixture, alternating with milk. Stir in vanilla and 1 1/3 cups toasted pecans.

Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 for 25-30 minutes. Remove from pans.

For frosting, cream butter and sugar; add milk and vanilla. Beat until smooth. Stir in remaining pecans. Spread frosting between layers as well as on top and sides.

“I love this cake…it’s usually my birthday present to myself!”

-Theresa Dibert, Oddville, Kentucky

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