Butter Pecan Cake

I love butter pecan ice cream, so when I saw this recipe for Butter Pecan Cake on Pinterest and how beautiful it was, I decided to pin it and try it out one day. That day has come, and oh my gosh, it is fantastic! This would be a great addition to a summer cookout, so hold on to this one!

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 tsps vanilla extract
3 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup milk

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.

FROSTING

1 cup butter, softened

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk (I found this to be a bit much so add it slowly until you reach the correct consistency)

2 tsps vanilla extract

remaining toasted pecans

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.