Here’s a recipe I like…

  • ImageBUTTER PECAN CAKE
Ingredients:
2-2/3 c chopped pecans
1-1/4 c butter, softened
divided 2 cups sugar
4 eggs
2 t vanilla extract
3 c all-purpose flour
2 t baking powder
1/2 t salt
1 c milk
FROSTING: 
1 c butter, softened
8 to 8-1/2 c confectioners’ sugar
1 can (5 ounces) evaporated milk
2 t vanilla extract
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.
 
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