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Digest: #141
Date: Thu, 13 Jun 91 15:12:50 -0400
From: ak399@cleveland.freenet.edu (Carole A. Resnick)
Subject: OVO-LACTO: Toasted Butter Pecan Cake
Title: TOASTED BUTTER PECAN CAKE
Keywords: Rose Cornsweet
1 1/3 cups chopped pecans
3 Tablespoons butter
3/4 cup butter
1 1/3 cup sugar
2 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
2 eggs
2 teaspoons vanilla
Preheat oven to 350 F. Grease and flour 2 8" tins.
In a shallow pan, dot the 3 Tablespoons butter over pecans.
Toast for 15, minutes, stirring occasionally.
Sift dry ingredients.
Cream butter and sugar until light and fluffy. Add eggs, one at a
time, beating well after each addition. Add vanilla. Add flour
mixture and milk alternately. Fold in 1 cup toasted pecans.
Pour into prepared pans. Bake 30-35 minutes
TOASTED BUTTER PECAN FROSTING
4 Tablespoons butter
3 cups sifted confectioners' sugar
3 Tablespoons light cream
1 teaspoon vanilla
Combine all ingredients. Beat until smooth. Spread frosting between
layers, on sides, and top. Sprinkle remsining nuts on top of cake.