Butter Pecan Cake

Name: Butter Pecan Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 2 2/3 cups chopped pecans; 1 1/4 cups butter, softened, divided; 2 cups sugar; 4 eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup milk; 1 cup butter, softened; 8 -8 1/2 cups confectioners' sugar; 1 (5 ounce) can evaporated milk; 2 teaspoons vanilla extract

Submitted by Air Force Mama

"Adapted from True Love Entertainment"

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 16

ingredients

2 ²⁄₃ cups chopped pecans
1 ¹⁄₄ cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon salt
1 cup milk
FROSTING
1 cup butter, softened
8 - 8 ¹⁄₂ cups confectioners' sugar
1 (5 ounce) can evaporated milk
2 teaspoons vanilla extract

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.