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BUTTER PECAN LAYER CAKE

Healthy recipes  offer you Butter Pecan Layer Cake
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Course: Cake
Cuisine: American
Keyword: Butter Pecan Layer Cake
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 16

Ingredients

  • 2-2/3 CUPS CHOPPED PECANS
  • 1-1/4 CUPS BUTTER, SOFTENED, DIVIDED
  • 2 CUPS SUGAR
  • 4 LARGE EGGS
  • 2 TEASPOONS VANILLA EXTRACT
  • 3 CUPS ALL-PURPOSE FLOUR
  • 2 TEASPOONS BAKING POWDER
  • 1/2 TEASPOON SALT
  • 1 CUP 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

  • PLACE PECANS AND 1/4 CUP BUTTER IN A BAKING PAN. BAKE AT 350° FOR 10-15 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 IN 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.