toasted butter pecan cake

Ingredients

• Servings: 3
• 1 1/4 cups butter, softened
• 2 cups chopped pecans
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 1/2 cup cream

Recipe

• grease and flour the bottoms of three 9 inch layer pans. preheat oven to 350 degrees f (175 degrees c).
• melt 1/4 cup butter or margarine in a heavy skillet over medium heat. add pecans, and brown for 10 to 15 minutes, stirring frequently.
• cream 1 cup butter or margarine in large mixing bowl. gradually add 2 cups white sugar, and cream until light and fluffy with mixer on high speed. blend in eggs one at a time, beating well on medium speed after each addition. sift together flour, baking powder, and 1/2 teaspoon salt. at low speed add sifted ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. blend well after each addition. stir in 1 1/3 cups of the toasted pecans. pour batter into pans.
• bake at 350 degrees f (175 degrees c) for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.
• to make frosting: cream 1/4 cup butter in mixing bowl. add 1 teaspoon vanilla extract, 1/4 teaspoon salt, confectioners' sugar and cream. beat until smooth and of spreading consistency. if necessary, thin with additional cream. blend remaining 2/3 cup pecans into frosting. fill and frost the cake.