Categories: Cakes
Ingredients
- 1-1/4 C butter, softened, divided
- 2 C chopped pecans
- 2 C sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 C all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 C milk
- FROSTING
- 2 pkgs (8 oz. each) cream cheese, softened
- 1 C butter, softened
- 1 pkg (2 lbs.) confectioners' sugar
- 2 tsp vanilla extract
- 2 to 3 T milk
- 2/3 C chopped pecans, toasted
Directions
-
In a small heavy skillet, melt 1/4 C butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool. In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9 inch round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completetly. For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spread consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.