Butter Pecan Layer Cake

Name: Butter Pecan Layer Cake
Ingredients: 2-2/3 cups chopped pecans; 1-1/4 cups butter, softened, divided; 2 cups; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 cup butter, softened; 8 to 8-1/2 cups confectioners' sugar; 1 can (5 ounces) evaporated milk; 2 teaspoons vanilla extract

13 ingredients

4 steps

Ingredients

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
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.