Toasted Butter Pecan Cake

Here's a picture from half a century ago; my 12th birthday party. That's me in the front. This is what we girls used to do all the time. We'd put on 45 rpm records and dance in my cellar. I got a card today from the girl in the red headband. In fact, I got cards from all four of my best childhood friends. I feel blessed that we are still in touch and still friends after lo, these many years.

For my 62nd birthday cake today, we had an old favorite, from my mother's cookbook.

Toasted Butter Pecan Cake

Dot 3 Tablespoons butter over 1 1/3 cups chopped pecans in shallow pan. Toast (bake) in 350º oven for about 15 minutes, stirring occasionally. Put aside.

Cream 2/3 cup soft butter.

Add 1 1/3 cups sugar.

Add 1 1/2 teaspoons vanilla.

Add 2 eggs.

Mix well.

Sift together:

2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

Add to creamed mixture alternately with with 2/3 cup milk.

Fold in 1 cup of the toasted pecans.

Bake in 9x13 pan in preheated 350º oven for 30-35 minutes or until cake tests done.

For the frosting, mix together:

3 Tablespoons soft butter

3 cups sifted confectioners' sugar

3/4 teaspoon vanilla

and enough milk to make it smooth.

Stir in remaining toasted pecans.

You may use two round cake pans or 24 cupcake cups instead of the 9x13 pan, if you wish.

This is delicious! You may notice I forgot to put the pecans in the frosting, but when I remembered, I just poured them over the top. Worked just fine. :<)