Butter Pecan Layer Cake
Ingredients:
2-2/3 cups chopped pecans
1-1/4 cups butter, softened and divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
Baking 2 teaspoons powder
1/2 teaspoon salt
1 cup whole milk
Frosting:
1 cup softened butter
8 to 8-1/2 cups powdered sugar
1 can (5 oz.) evaporated milk
1 teaspoon vanilla extract 2
Butter Pecan Layer Cake
Directions:
Placepecans and 1/4 cup butter in a baking pan. Bake at 350° for 10 to 15 minutes or until toasted, stirring frequently. Set aside.
Cream the sugar and remaining butter in a large bowl for 5 to 7 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and stir. Mix flour, baking powder, and salt. Add to cream mixture alternately with milk, stirring well after each addition. Stir in 1-1/3 cup toasted pecans.
Fill three greased and floured 9-inch buns. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then remove from the pan and cool completely on a wire rack.
For the icing, mix the butter and powdered sugar in a large bowl until fluffy. Add milk and vanilla. Stir until smooth. Stir in remaining toasted pecans. Spread the frosting between the layers, over the top and sides of the cake.