BUTTERED PECAN FROSTING (Page 70)

This recipe appeared in the local paper back in the 1970s and my Grandma Ada made it and loved it. We have been making it at Christmas since then. A delicious 3 layer cake. You can slice and freeze this by the slice,too!



BUTTERED PECAN FROSTING
(Use with Nutty Butter Cream Cheese Cake or Carrot
Muffins Recipe)

1 stick unsalted butter, room temperature DIVIDED
1 lb. powdered sugar
1 1/2 c. pecans, chopped
4 oz. cream cheese, room temperature
1-2 T. evaporated milk

In a medium saucepan, melt 3 T. butter and add pecans. Brown the pecans. Allow the
pecans to cool. (I spread out on a cookie sheet. Cream together 5 T. butter, cream
cheese, and powdered sugar. Add milk to bring frosting to desired creaminess. Ice the
cakes as you normally would. Be generous between the layers, as you usually have
leftover icing. Layer the cakes (it's a 3 layer cake).
Take the cooled pecans and lay
them on the outside, pushing into the frosting, but not the top of the icing, so that it's coated all around with buttered pecans. Keep in a cool area.
Note: I make this at Christmas or any "special occasion".