This is a picture f Patricia Nichols’ butter pecan cake.

Hello! In the kitchen with Sharon this week is one of my favorite guests, Patricia Nichols, with her butter pecan cake. Wow, it’s delicious.

I saw where she had this recipe on Facebook and I just had to make it. It’s a keeper. Plus, most of us have the ingredients and it isn’t complicated — just how I like it.

Please send me your favorite recipes and I would love to put you in the kitchen with Sharon. And when you see Patricia tell her thank you for sharing this wonderful recipe. Send your recipes to [email protected] or call me at 937-393-3456.

1-1/4 cups butter softened, divided

8 to 8-1/2 cups confectioners’ sugar

Place pecans and 1/4 cup of butter in a baking pan. Bake at 350 degrees for 20-25 minutes or until toasted, stirring frequently; set aside.

In a large 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-inch round baking pans. Bake at 350 degrees 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 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

Sharon Hughes is the advertising manager at The Times-Gazette. She is also a mother, grandmother and chef.

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