Amber Glass Cake Plate
- Beautiful, hand-blown glass
- Gorgeous amber color and fluted edges
- Special pricing for Shop Taste of Home customers
Full Product Description:
EXCLUSIVE! Beautiful amber glass cake stand will impress your guests even before they taste the cake! It’s made of hand-blown amber glass and measures 15"D x 4-1/2"H. Hand wash only. Special pricing for Shop Taste of Home customers! Sold elsewhere for $69.96.
Butter Pecan Cake
Ingredients:
- 2-2/3 cups chopped pecans
- 1-1/4 cups butter, softened, divided
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
FROSTING:
- 1 cup butter, softened
- 8 to 8-1/2 cups confectioners' sugar
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, cream butter and confectioners' sugar in a large mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.
