Butter Pecan Cake

Ingredients
Cake:
2 and 2/3 cups chopped pecans, plus extra for frosting
2 cups sugar
3 cups all purpose flour
1/2 teaspoon salt
2 teaspoons vanilla
1 and 1/4 cup softened butter
4 eggs
2 teaspoons baking powder
1 cup milk
Frosting:
1 cup butter
8 to 8 1/2 cups confectioners’ sugar
1 (5 ounce) can evaporated  milk
2 teaspoons vanilla

Butter Pecan cake

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Directions:

• Place pecans and 1/4 cup of butter in baking pan; bake at 350 degrees for 20 to 25 minutes, stirring often.
• Cream sugar and remaining butter; add eggs one at a time, beating well after each addition.
• Combine flour, baking powder and salt; add to cream mixture, alternating with milk.
• Stir in vanilla and 1 and 1/3 cups of toasted pecans.
• Pour batter into three greased and floured 9-inch cake pans.
• Bake at 350 degrees for 25 to 30 minutes. Remove from pans.
• For the frosting: Cream butter and sugar; add milk and vanilla. Beat until smooth.

Stir in remaining pecans. Spread frosting between layers as well as on top and sides.