Name: Butter Pecan Cake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 16 servings
Ingredients: 2-2/3 cups chopped pecans; 1-1/4 cups butter, softened, divided; 2 cups sugar; 4 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup 2% milk; FROSTING:; 1 cup butter, softened; 8 to 8-1/2 cups confectioners' sugar; 1 can (5 ounces) evaporated milk; 2 teaspoons vanilla extract

This irresistible butter pecan cake features multiple layers, plenty of toasted buttery pecan crunch and a thick layer of buttercream frosting. In a word, it's delicious. Serve with a scoop of vanilla or maple ice cream to complement this decadent southern dessert.

Ingredients

2-2/3 cups chopped pecans

1-1/4 cups butter, softened, divided

2 cups sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup 2% milk

FROSTING:

1 cup butter, softened

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Instructions

1 Toast the pecans

2 Preheat oven to 350°F. Place pecans and 1/4 butter in a baking pan. Bake for 10 to 15 minutes or until toasted, stirring frequently. Set these aside.

3 Cream sugar and butter

4 In a large bowl or stand mixer, cream together sugar and the remaining butter until light and fluffy, for five to seven minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.

5 Mix dry ingredients, add pecans

6 Combine the flour, baking powder and salt and add this to the creamed mixture. Alternate with the milk and beat well after each addition. Stir in 1-1/3 cups of toasted pecans.

7 Pour batter into three greased and floured 9-inch round baking pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes and remove to wire racks to cool completely.

8 While the layers are cooling, cream the butter and confectioners' sugar in a large bowl. Add milk and vanilla and beat until smooth. Stir in remaining toasted pecans. Spread the frosting between layers, over the top and down the sides of the cake.