Toasted Butter Pecan Cake

Toasted Butter Pecan Cake

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Ingredients

Butter Pecan Cake

• 2 2/3 cups chopped pecans
• 1 1/4 cups salted butter, softened
• 2 cups granulated sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup evaporated milk

Frosting

• 1 cup salted butter, softened
• 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• 1/2 cup evaporated milk

Instructions

Butter Pecan Cake

• Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper and grease the sides. Melt 1/4 cup butter in a large baking pan. Mix in pecans, coating evenly with butter. Bake for 15-20 minutes stirring frequently; set aside to cool.
• In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to the creamed mixture alternately with the evaporated milk, beating well after each addition. Stir in 1 1/3 cups toasted pecans.
• Pour the batter into prepared pans and bake for approx. 25 minutes (until toothpick inserted in center comes out clean).

Frosting

• In a large bowl, cream the butter until fluffy. Mix in half of the confectioners' sugar. Add evaporated milk and vanilla; beat until smooth. Mix in the remaining confectioners' sugar. You may either mix the remaining pecans into the frosting or press them into the sides of the cake after frosting.

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