Butter Pecan Layer Cake

Butter Pecan Layer Cake
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  1. 2-2/3 cups chopped pecans
  2. 1-1/4 cups butter, softened, divided
  3. 2 cups sugar
  4. 4 large eggs
  5. 2 teaspoons vanilla extract
  6. 3 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
  9. 1 cup milk
  1. 1 cup butter, softened
  2. 8 to 8-1/2 cups confectioners' sugar
  3. 1 can (5 ounces) evaporated milk
  4. 2 teaspoons vanilla extract
  1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 minutes or until toasted, stirring frequently; set aside.
  2. 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.
  3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. 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.
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