Butter Pecan Cake

Yummy Butter pecan cake.

• Ready In: 1 hr 5 mins
• Serves: 12-16

Ingredients

• 2 2⁄3 cups  chopped pecans
• 1 1⁄4 cups butter, softened, divided (no substitutes)
• 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

• FROSTING

• 1  cup butter, softened (no substitutes)
• 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. 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.
2. For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.