Ingredients:
For the Cake:
- 1-1/4 cups butter, softened and 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
- 2-2/3 cups chopped pecans
For the Frosting:
- 8 to 8-1/2 cups confectioners’ sugar
- 1 cup butter, softened
- 1 can (5 ounces) evaporated milk
- 2 teaspoons vanilla extract
- 1-1/3 cups toasted pecans (from the cake recipe)
Directions:
