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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
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Ingredients:
2 2/3 cups chopped pecans |
1 1/4 cups butter, softened, divided |
2 cups sugar |
4 eggs |
3 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
2 teaspoons vanilla extract |
1 cup butter, softened |
8 -8 1/2 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. Bake at 350 for 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cups of toastted pecans.
3. Pour the batter into three greased and floured 9 inch round cake pans. Bake at 350 for 25-30 minutes. Cool the cakes for 10 minutes; remove from pans to cool on a wire rack.
4. For the frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in the remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
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