INGREDIENTS :
1-1/4 cups butter, softened, divided2 teaspoons baking powder2
-2/3 cups chopped pecans2 teaspoons vanilla extract3 cups all-purpose flour1/2 teaspoon salt2 cups sugar1 cup milk4 eggsFROSTING: OR PURCHASE8 to 8-1/2 cups confectioners’ sugar1 can (5 ounces) evaporated milk2 teaspoons vanilla extract1 cup butter, softened
DIRECTIONS :
1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy.
3. 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.
4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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.
5. 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