A delicious butter pecan cake made from scratch, this is a cake that can be served anytime.
Ingredients
2-⅔ cups chopped pecans
1-¼ cups butter, softened, divided
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 to 8-½ cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
Instructions
1- Place pecans and ¼ 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 1-⅓ 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 the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4- For the 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.
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