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Recipe Summary

Yield:
18 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.

  • Beat sugar, butter, and vanilla at medium speed of a mixer until well-blended (about 5 minutes). Add eggs, 1 at a time; beat well after each addition. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with baking powder and salt; stir well with a whisk. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture.

  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

  • Place 1 cake layer on a plate; spread with 1/2 cup Caramel-Pecan Frosting, and top with remaining layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutrition Facts

326 calories; calories from fat 27%; fat 9.9g; saturated fat 5.1g; mono fat 3.2g; poly fat 0.7g; protein 3.8g; carbohydrates 56g; fiber 0.5g; cholesterol 57mg; iron 1.1mg; sodium 234mg; calcium 83mg.