2 2/3 c Chopped pecans
1 1/4 c Butter; softened, divided
-(NO Substitutes)
2 c Sugar
4 Eggs
3 c All-purpose flour
2 ts Baking powder
1/2 ts Salt
1 c Milk
2 ts Vanilla extract
FROSTIING
1 c Butter; softened, no
-substitutes
8 c Confectioner’s sugar; (up to
-8-1/2)
1 cn (5 oz) evaporated milk
2 ts Vanilla extract
Place pcans and 1/4 cup butter in baking pan. Bake at 350 F. for 20-25
minutes or until toasted, stirring frequently; set aside. In a mixing bowl,
cream sugar and remaining butter. Add eggs, one at a time, beating well
after each addition. Combine flour, baking powder and salt; add to the
creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cup of
toasted pecans. Pour into three greased and floured 9 inch round cake pans.
Bake at 350 F. for 25-30 minutes. Cool for 10 minutes; remove from pans to
cool on a wrie rack.
For frosting, cream butter and sugar in a mixing 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.
Yields
14 Servings