Include these items:

By á-43575

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

Details

Servings 12
Adapted from tasteofhome.com

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.