Ingredients
1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 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.
For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings
BUTTER PECAN CAKE RECIPE
Reviewed by hassan azrhirh
on
10:52
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![BUTTER PECAN CAKE RECIPE](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPe_P6Nah6ahVhekQ2wsPjJ7orfG_gDrhXEbtXNPi67Lmf0nqN6CARHa_VKEv7dMzx1Anl2ZupKd18v4nHr5ea-JKlr5bk3HSZRFp0hrmoryZ0gWm0zG8-mGl3KXkI1a8szaFZLupJn0E/s72-c/84359375_625912834631448_6618603092000636928_n.jpg)