INGREDIENTS:
CAKE:
1-1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups of sugar
4 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
FROSTING:
2 pkg. (8 ounces each) cream cheese softened
1 cup butter, softened
1 pkg (2 pounds) confectioners’ sugar
2 tsp vanilla extract
2 to 3 tbls. milk
2/3 cup chopped pecans, toasted
Preparation:
-In a small heavy skillet, melt 1/4 cup butter. Add pecans, cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.
-In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350 degrees 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 the frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of the cake. Sprinkle with pecans. Store in refrigerator.
Enjoy.
