Butter Pecan Cake

 Another Sweet Treat for the Spring.. Here is the recipe-

INGREDIENTS:

1-1/4 cups butter, softened, divided 

2 teaspoons baking powder 

2-2/3 cups chopped pecans 

2 teaspoons vanilla extract 

3 cups all-purpose flour 

1/2 teaspoon salt 

2 cups sugar 

1 cup milk 

4 eggs 

FROSTING: OR PURCHASE 

8 to 8-1/2 cups confectioners’ sugar 

1 can (5 ounces) evaporated milk 

2 teaspoons vanilla extract 

1 cup butter, softened

DIRECTIONS:

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. 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. 

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. 

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

ENJOY!