- 12
Ingredients
- 1 cup plus 2 tablespoons butter, softened, divided
- 2-2/3 cups chopped pecans
- 2 cups sugar
- 4 Eggland's Best Eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
Preparation
Step 1
Directions
In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook
over medium heat until toasted, about 4 minutes. Set aside to cool.
In a large bowl, cream sugar and remaining butter until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder and salt; add to
creamed mixture alternately with milk. Beat just until combined.
Fold in 2 cups reserved pecans.
Spread evenly into three greased and waxed paper-lined 9-in. round
baking pans. Bake at 350° for 25-30 minutes or until a toothpick
inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely.
Store in
the refrigerator. Yield: 12-16 servings.