Butter Pecan Cake

By newbaucher

This sweet, delicious cake is one that my family’s enjoyed for many years. It’s a special dessert we have on Thanksgiving and Christmas.

Ingredients

• Frosting:
• 2 2/3 cups chopped pecans
• 1 ¼ cups butter, softened, divided
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup milk
• 2 tsp vanilla extract
• 1 cup butter, softened
• 8 to 8 ½ cups confectioners’ sugar
• 1 can (5 oz) evaporated milk
• 2 tsp vanilla extract

Details

Servings 12

Preparation

Step 1

Place pecans and ¼ 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 the batter into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool the cakes for 10 minutes; remove from pans to cool on a wire rack.
For the frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in the remaining toasted pecans. Spread frosting between layers and over top and sides of cake.