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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Meet the Cook: Especially at Thanksgiving and Christmas, this cake is one that my family's enjoyed for many years. My husband and I have two daughters, 22 and 19. -Becky Miller, Tallahassee, Florida Ingredients:
2-2/3 cups chopped pecans |
1-1/4 cups butter, softened, divided |
2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup milk |
frosting: |
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 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one 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 three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 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.
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. Yield: 12-16 servings.
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