Posted by Trish | Under Cakes, Dessert
Friday Jul 9, 2010
Submitted by Monica Fawver
Ingredients
1 c. butter, softened
2 c. chopped pecans, toasted
2 c. sugar
4 eggs
2 tsp vanilla extract
3 c. flour
2 tsp baking powder
½ tsp salt
1 c. milk
Frosting
8 oz. cream cheese, softened
1 c. butter, softened
2 lb. powdered sugar
2 tsp vanilla extract
2-3 tbsp milk
2/3 c. chopped pecans, toasted
Directions
In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
Fold in pecans.
Pour into three greased 9″ round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
Spread frosting between layers, inserting toothpicks to stabilize layers.
Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Cream together butter & shortening; gradually add sugar, creaming until light. Add vanilla & then eggs (one at a time), beating well after each. 
