BUTTER PECAN CAKE

Cake:

1-1/4 cups butter, softened, divided

2 cups sugar

4 eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

3 cups all-purpose flour

1/2 teaspoon salt

1 cup milk

1 1/3 cup pecans

Frosting:

1 cup butter, softened

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Grease and flour three 9-inch round baking pans; set aside.

To make cake:

Place pecans and 1/4 cup butter into a baking pan. Bake at 350 degrees 20-25 minutes until roasted; stir frequently. Remove from oven and 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.

In another bowl, 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 batter, divided evenly, into the three prepared pans.

Bake at 350 degrees 25-30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely.

To make frosting: 

Cream butter and confectioners' sugar together 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. 

Yield: 12-16 servings

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