Butternut Cake Recipe with Butter Pecan Frosting

This cake recipe is Paula's grandmothers and every time as a girl Paula went down to visit her grandmother in Florida, they would have this cake. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 3 cups plus more for dusting cake pans self rising flour 3 sticks at room temperature, divided butter 2 cups granulated sugar 4 large eggs 1 cup milk 3 tablespoons plus 1 teaspoon butternut extract 1 cup chopped, plus 1/2 cup unchopped pecans 4 cups confectioner's sugar 1 (8 oz) package at room temperature cream cheese Preperation For the cake: 1. Preheat the oven to 350 °F. Adjust the racks to the middle of the oven. Spray three 9-inch cake pans with nonstick spray and dust lightly with flour. 2. Using a stand mixer, cream 2 sticks of butter until fluffy. Add the granulated sugar and continue to cream well for 6 to 8 minutes. 3. Add the eggs, one at a time, beating well after each addition. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add 3 tablespoons extract and continue to beat until just mixed. Then fold in 1 cup chopped pecans. Divide the batter equally among the prepared pans. Level the batter in each pan by holding pan 3 or 4 inches above the counter and dropping it flat onto the counter. 4. Bake until golden brown, 30 to 35 minutes. Cool the cakes completely before frosting. For the frosting: 1. Add the confectioners’ sugar to a bowl and whisk to make sure there are no lumps. Set aside. 2. In a large bowl, blend together the cream cheese and 1 stick butter with an electric hand mixer. 3. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in 1 teaspoon extract. 4. Stir in 1/2 cup pecans (or reserve them to sprinkle over the frosted cake). Fill and frost the cake when the layers are completely cool. Courtesy of Paula Deen. https://www.pauladeen.com/recipe/butternut-cake-with-butter-pecan-frosting/