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Butter Pecan Cake

Source of Recipe


Country Woman magazine



List of Ingredients



• 2-2/3 cups chopped pecans
  
• 1¼ cups butter, softened (divided)
  
• 2 cups sugar
  
• 4 eggs
  
• 2 tsp vanilla extract
  
• 3 cups all-purpose flour
  
• 2 tsp baking powder
  
• ½ tsp salt
  
• 1 cup milk
  
• .
  
• -- Frosting --
  
• 1 cup butter, softened
  
• 8 to 8½ cups confectioners' sugar
  
• 1 can (5 ounces) evaporated milk
  
• 2 tsp vanilla extract
  






Instructions



1. Place pecans and ¼ cup butter in a baking pan. Bake at 350° for 20 to 25 minutes, or until toasted, stirring frequently; set aside. In a large mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
   
   
2. Pour into three greased and floured 9-inch round baking pans. Bake at 350° for 25 to 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.
   
   
3. For frosting:
   Cream butter and confectioners' sugar in a large 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.
   
   Makes 12 to 16 servings.