Butter Pecan Cake

By debrcovey

Ingredients

• 2 2/3 cup chopped pecans
• 1 1/4 cups butter softened
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla extrat
• 1/2 tsp salt
• 1 cup milk
• Frosting
• 1 cup butte,softened
• 8 to 8.5 ucps confectioner's sugar
• 1 can evap milk
• 2 tsp vanilla extract

Preparation

Step 1

Place pecans and 1/4 cup butter in a baking pan. Bake at 350 for 20-25 min 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. Stire in 1 1/3 cups of toasted pecans.
Pour into 3 greased and floured 9 in round cake pans. Bake at 350 for 25-30 min or until toothpick inserted comes out clean. Cool for 10 min 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.