Ingredients
- 3 tablespoons butter, melted
- 1 1/3 cups chopped pecans
- 2/3 cup butter, softened
- 1 1/3 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 1/2 teaspoons vanilla extract
- Butter Pecan Frosting:
- 3 tablespoons butter, softened
- 3 cups powdered sugar
- 3 tablespoons milk
- 3/4 teaspoon vanilla extract
Directions
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Pour melted butter into a baking pan.
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Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.
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In a large mixing bowl, cream butter and sugar until fluffy.
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Add eggs, one at a time, beating well after each.
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Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
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Stir in vanilla and 1 cup toasted pecans.
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Pour batter into 2 greased and floured 8-inch round cake pans.
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Bake at 350 degrees for 30-35 minutes or until test done.
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Cool in pan for 5 minutes.
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Remove cakes from pans and continue cooling on wire racks.
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For frosting, cream butter and sugar together.
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Add milk and vanilla, beating with electric mixer until light and fluffy.
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Add additional milk if needed.
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Stir in remaining pecans.
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Spread frosting between the layers and over the top and sides of the cake.