Ingredients:
1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Directions:
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 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 near the 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. Yield: 12-16 servings. ENJOY !
