Toasted Butter Pecan Cake
|Butter||18 Tablespoon, softened, divided (1 Cup Plus 2 Tablespoons Butter)|
|Chopped pecans||2 2⁄3 Cup (42.67 tbs)|
|Sugar||2 Cup (32 tbs)|
|Vanilla extract||2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Baking powder||2 Teaspoon|
|Cream cheese||11 Ounce, softened (2 Packages, One 8 Ounce, One 3 Ounce)|
|Butter||2⁄3 Cup (10.67 tbs), softened|
|Confectioners sugar||6 1⁄2 Cup (104 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Milk frosting||1 Cup (16 tbs)|
In a small heavy skillet, melt 2 tablespoons butter.
Add the pecans; cook over medium heat until toasted, about 4 minutes.
Set aside to cool.
In a large mixing bowl, cream sugar and remaining butter until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in the vanilla.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
Beat just until combined.
Fold in 2 cups reserved pecans.
Spread cake batter evenly into three greased and waxed paper-lined gin.
Round baking pans.
Bake at 350 degrees 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, in a large mixing bowl, beat the cream cheese, butter, confectioners' sugar and vanilla.
Beat in enough milk to achieve spreading consistency.
Spread frosting between layers and over top and sides of cake.
Sprinkle with remaining pecans.
Store in refrigerator.