Butter Pecan Layer Cake

Butter Pecan Layer Cake

Ingredients

1. 2-2/3 cups chopped pecans
2. 1-1/4 cups butter, softened, divided
3. 2 cups sugar
4. 4 large eggs, room temperature
5. 2 teaspoons vanilla extract
6. 3 cups all-purpose flour
7. 2 teaspoons baking powder
8. 1/2 teaspoon salt
9. 1 cup whole milk

FROSTING:

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

Directions

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 1 egg 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 3 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.

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