Butter Pecan Cake

Name: Butter Pecan Cake
Ingredients: 2 23 cups chopped pecans; 1 14 cups butter, softened, divided (no substitutes); 2 cups sugar; 4 eggs; 3 cups all-purpose flour; 2 teaspoons baking powder; 12 teaspoon salt; 1 cup milk; 2 teaspoons vanilla extract; 1 cup butter, softened (no substitutes); 8 -8 12 cups confectioners' sugar; 1 (5 ounce) can evaporated milk; 2 teaspoons vanilla extract

13 ingredients

14 steps

Ingredients

2 23 cups chopped pecans
1 14 cups butter, softened, divided (no substitutes)
2 cups sugar
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
12 teaspoon salt
1 cup milk
2 teaspoons vanilla extract
1 cup butter, softened (no substitutes)
8 -8 12 cups confectioners' sugar
1 (5 ounce) can evaporated milk
2 teaspoons vanilla extract

Directions

1

Place pecans and 1/4 cup of butter in a baking pan.
2

Bake at 350 for 20-25 minutes or until toasted, stirring frequently; set aside.
3

In a mixing bowl, cream sugar and remaining butter.
4

Add eggs, one at a time, beating well after each addition.
5

Combine flour, baking powder and salt; add to the creamed mixture alternately with milk.
6

Stir in vanilla and 1-1/3 cups of toasted pecans.
7

Pour into three greased and floured 9-in.
8

round cake pans.
9

Bake at 350 for 25-30 minutes.
10

Cool for 10 minutes; remove from pans to cool on a wire rack.
11

For frosting, cream butter and sugar in a mixing bowl.
12

Add milk and vanilla; beat until smooth.
13

stir in remaining toasted pecans.
14

Spread frosting between layers and over top and sides of cake.