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To make frosting easier to spread, add small amounts of cold water to frosting if needed. This is a super decadent treat of a dessert. Worth all the effort of a beautiful presentation for any occasion.
1/2 cup unsalted butter
2/3 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup 1 or 2 percent milk; do not use fat free
3/4 cup finely chopped pecans
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
Brown sugar frosting:
1/2 cup no-salt butter or margarine, not low fat
1 cup packed light brown sugar
1/4 cup 1 or 2 percent milk
1 3/4 cups powdered sugar
1 teaspoon pure vanilla
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Grease finger-roll, corn stick pan or muffin tin and set aside.
Using electric mixer, cream butter and sugar in a large bowl. Add eggs and vanilla, beating until well mixed. Stir in milk and pecans.
In a separate bowl, sift together flour, salt and baking powder. Add flour mixture to creamed mixture, beating thoroughly.
Spoon batter into greased pans, filling 3/4 full. If using standard-cup muffin pans, fill only 1/2 full. Bake at 350 degrees for 20 minutes.
Meanwhile, prepare frosting by combining butter or margarine with brown sugar in a medium saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. (Stirring is essential as it wards off burning ingredients.) Boil 2 minutes, lightly stirring. Add milk slowly, lightly stirring. Boil an additional 3 minutes, no stirring. Remove from heat/stove.
Sift powdered sugar over mixture in pan and beat until smooth with an electric mixer. Add vanilla and pecans and stir gently.
When pecan sticks are done baking, remove pans from oven and cool on a rack. When cool, ice with brown sugar frosting. Makes 18 to 22 sticks.
Kay B. Schriefer, Moline