– Softened butter: 1 1/4 cups (divided)
– Baking powder: 2 teaspoons
– Pecans: 2 2/3 cups (chopped)
– Vanilla extract: 2 teaspoons
– All-purpose flour: 3 cups
– Salt: 1/2 teaspoon
– Sugar: 2 cups
– Milk: 1 cup
– Egg: 4
# FROSTING: OR PURCHASE
– Confectioners’ sugar: 8 to 8-1/2 cups
– Evaporated milk: 1 can (5 ounces)
– Vanilla extract: 2 teaspoons
– Butter: 1 cup (softened)
1. First, pick a baking pan and place in pecans and 1/4 cup butter. Bake at 350° until toasted, stirring frequently, about 20 to 25 minutes; set aside.
2. Then you’re going to get a large bowl and cream in together sugar with remaining butter until light and fluffy.
3. Immediately add eggs, one at a time, beating well after each addition, then stir in vanilla.
4. Combine the flour, baking powder and salt then add to the creamed mixture alternately with milk, beating well after each addition.
5. And please stir in 1-1/3 cups of toasted pecans.
6. You’ll want to pour into 3 greased and floured 9-inch round baking pans.
7. Bake at 350° until a toothpick inserted near the center comes out clean, it takes around 25 to 30 minutes. Before removing from pans to wire racks to cool completely, cool for 10 minutes.
8. Prepare the frosting by creaming butter and confectioners’ sugar in a large bowl.
9. You can then add milk and vanilla, beating until smooth. And please stir in remaining toasted pecans. Finally, make sure to spread frosting between layers and over top and sides of cake. This yield about 12 – 16 servings.
