Toasted Butter Pecan Cake
- 1¼ cup butter, softened, divided
- 2 cups chopped pecans
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
FROSTING:
- 2 pkgs (8 oz each) cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 1 pkg (2 lbs) confectioners' sugar
- 2 tsp vanilla extract
- 2 to 3 Tb milk, as necessary
- extra chopped pecans for garnish, optional
Instructions
- Preheat oven to 350 degrees F. Butter and flour three 9" round cake pans.
- In a medium heavy skillet, melt ¼ butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.
- In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
- In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
- Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.
- FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners' sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.
This article and recipe adapted from this site