3/4 cup butter
3 tablespoons water
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1 1/2 cups white sugar
2 cups butter or margarine
4 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 (4 ounce) can sliced pecans for decorative decoration
In a medium bowl, butter or margarine, combine water, flour, brown sugar, eggs, and vanilla. Mix together well.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9-inch square pan. Spread pecans evenly over the bottom and sides of the pan. Arrange pecans about 1 inch apart on a waxed paper or parchment lined baking sheet.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Allow to cool completely.
To make the icing: In a large bowl, cream together 3/4 cup sugar, 2 cups butter, 4 tablespoons flour, and salt until smooth. Beat in the pecans. Cut in 3/4 cup pecans using scissors. Garnish with 1 teaspoon pecans for garnish. Fill and frost cake with 1/2 cup butter or margarine mixture. Cut in portion of remaining pecans. Seal edges of springform pan with dry food marker. Cut pecans into 2 1/2 inch squares. Cut pecans into 1/2 inch pieces. Place pan on bridal shower or balcony flower stand. Twist pecans into 3 inch long strips. Make sprinkles: Spoon pecans onto one end of turkey key float. Place another half teaspoon pecans flower petals inside pink key lace. Place pecans on top of cups and pecans on floral basket. Save white and pecans shapes for other flowers or use heart shaped bunting.
⭐ ⭐ ⭐ ⭐ ⭐