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Toasted Butter Pecan Cake

Source of Recipe


Taste of Home (February / March 2008)



List of Ingredients



• 1¼ cups butter, softened; divided
  
• 2 cups chopped pecans
  
• 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 --
  
• 2 packages (8 ounces each) cream cheese, softened
  
• 1 cup butter, softened
  
• 1 package (2 pounds) confectioners' sugar
  
• 2 tsp vanilla extract
  
• 2 to 3 Tbsp milk
  
• 2/3 cup chopped pecans, toasted
  






Instructions



1. In a small heavy skillet, melt ¼ cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
   
   
2. In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-inch round baking pans. Bake at 350° F 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:
   In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in the refrigerator.
   
   Yield: 12 to 16 servings