Butter Pecan Cake

Submitted by Courtly

"From taste of home."

 

• Ready In: 1hr 20mins
• Ingredients: 13
• Serves: 12-16

ingredients

• 2 2⁄3 cups chopped pecans
• 1 1⁄4 cups butter, softened, divided
• 2 cups sugar
• 4 eggs
• 3 cups flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 cup milk
• 2 teaspoons vanilla extract

• Frosting

• 1 cup butter, softened
• 8 - 8 1⁄2 cups confectioners' sugar
• 1 (5 ounce) can evaporated milk
• 2 teaspoons vanilla extract

directions

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.
2. 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 toastted pecans.
3. Pour the batter into three greased and floured 9 inch 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.
4. 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.