Toasted Butter Pecan Cake
1 cup plus 2 tablespoons butter, softened, divided
2-2/3 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2/3 cup butter, softened
6-1/2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 to 2 tablespoons milk
.
In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over
medium heat until toasted, about 4 minutes. Set aside to cool.
In a large mixing bowl, cream sugar and remaining butter until light and
fluffy. 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 2 cups reserved
pecans.
Spread evenly into three greased and waxed paper-lined 9-in. round baking
pans. Bake at 350° 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 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 cake.
Sprinkle with remaining pecans. Store in the refrigerator.
Yield: 12-16 servings.