Toasted Butter Pecan Cake
Posted by Trish | Under Cakes, Dessert Friday Jul 9, 2010 Submitted by Monica Fawver
| 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 |
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.
