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| BUTTER PECAN CAKE | ||
| 2-2/3 cups chopped pecans 1-1/4 cups butter (no substitutes), softened, divided 2 cups sugar 4 eggs 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 2 tsp. vanilla extract Frosting: 1 cup butter (no substitutes), softened 8 to 8-1/2 cups confectioner sugar 1 can (5 oz.) evaporated milk 2 tsp. vanilla extract |
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| 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 the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350 for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack. 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. |
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