Toasted Butter Pecan Cake

This recipe is like a cake version of Butter Pecan Ice Cream!

The secret to it's yummy flavor is the first step...toasting the pecans in butter.

Do NOT skip this step. Do NOT use margarine.

Just trust me on this!

Toasting the pecans gives them a richer flavor,

with the bonus of making your house smell so good!

There is also evaporated milk in both the cake and the frosting,
which adds a slightly caramelized, creamy flavor.

Toasted Butter Pecan Cake

adapted from Taste of Home

Ingredients

Butter Pecan Cake

2 2/3 cups chopped pecans
1 1/4 cups salted butter, softened
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 cup evaporated milk

Frosting

1 cup salted butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 cup evaporated milk

Instructions

Butter Pecan Cake

Heat oven to 350 degrees. Line the bottoms of three 8 or 9 inch round cake pans with wax paper and grease the sides. Melt 1/4 cup butter in a large baking pan. Mix in pecans, coating evenly with butter. Bake for 15-20 minutes stirring frequently; set aside to cool.

In a large bowl, cream 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in vanilla. In a separate bowl, whisk together the flour and baking powder. Add to the creamed mixture alternately with the evaporated milk, beating well after each addition. Stir in 1 1/3 cups toasted pecans.

Pour the batter into prepared pans and bake for approx. 25 minutes (until toothpick inserted in center comes out clean).

Frosting

In a large bowl, cream the butter until fluffy. Mix in half of the confectioners' sugar. Add evaporated milk and vanilla; beat until smooth. Mix in the remaining confectioners' sugar. You may either mix the remaining pecans into the frosting or press them into the sides of the cake after frosting.