Butter Pecan Layer Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 1 can Evaporated milk

• Baking & Spices

  • 3 cups All-purpose flour
  • 2 tsp Baking powder
  • 8 cups Confectioners' sugar
  • 1/2 tsp Salt
  • 2 cups Sugar
  • 4 tsp Vanilla

• Nuts & Seeds

  • 2 2/3 cups Pecans

• Dairy

  • 2 1/4 cups Butter
  • 1 cup Milk

Found on tasteofhome.com

Description

Ingredients

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, 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
• FROSTING:
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract

Directions

• Directions Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10-15 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 in 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. Originally published as Butter Pecan Cake in Country Woman November/December 1997, p31 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition