2 2/3 cups chopped pecans
1 1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
FROSTING
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 tsp 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.
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