BUTTER PECAN CAKE

By bubbles7380

oven 350*
3 9 inch cake pans

Ingredients

• FROSTING:
• 2-2/3 cups chopped pecans
• 1-1/4 cups butter (no substitutes), softened, divided
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup butter (no substitutes), softened
• 8 to 8-1/2 cups confectioners’ sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract

Preparation

Step 1

Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.