- Prepare the Pecans:
- Preheat your oven to 350°F (175°C).
- Spread the chopped pecans and 1/4 cup of butter onto a baking pan.
- Bake for 20-25 minutes, stirring occasionally until the pecans are toasted. Set them aside.
- Cake Preparation:
- In a large bowl, cream together the sugar and remaining softened butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry mixture to the creamed mixture alternately with milk, beating well after each addition.
- Stir in 1-1/3 cups of the toasted pecans.
- Divide the batter into three greased and floured 9-inch round baking pans.
- Bake at 350°F for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Allow the cakes to cool for 10 minutes before transferring them to wire racks to cool completely.
- Frosting Preparation:
- In a large bowl, cream together the softened butter and confectioners’ sugar.
- Add evaporated milk and vanilla extract; beat until smooth.
- Stir in the remaining toasted pecans.
- Assemble the Cake:
- Spread the frosting between the cooled cake layers and over the top and sides of the cake.
- For best results, wait until the cake layers are completely cooled before frosting.
This delectable Pecan Butter Cake with its rich buttery flavor, chopped pecans, and delicious frosting is bound to be a delightful treat! Enjoy!
