Directions
Toast the Pecans:
Place pecans and 1/4 cup of the butter in a baking pan. Bake at 350°F (175°C) for 20–25 minutes or until toasted, stirring frequently. Set aside.
Make the Cake Batter:
In a large bowl, cream the sugar and remaining 1 cup of butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
Combine Dry Ingredients:
In a separate bowl, mix flour, baking powder, and salt. Add to the creamed mixture alternately with the milk, beating well after each addition. Stir in 1-1/3 cups of the toasted pecans.
Bake the Cake:
Pour the batter into three greased and floured 9-inch round baking pans. Bake at 350°F for 25–30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on wire racks.
Prepare the Frosting:
In a large bowl, cream the butter and confectioners’ sugar. Add evaporated milk and vanilla, beating until smooth. Stir in the remaining toasted pecans.
Assemble the Cake:
Spread frosting between the layers and over the top and sides of the cake.
Directions
Toast the Pecans:
Place pecans and 1/4 cup of the butter in a baking pan. Bake at 350°F (175°C) for 20–25 minutes or until toasted, stirring frequently. Set aside.
Make the Cake Batter:
In a large bowl, cream the sugar and remaining 1 cup of butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
Combine Dry Ingredients:
In a separate bowl, mix flour, baking powder, and salt. Add to the creamed mixture alternately with the milk, beating well after each addition. Stir in 1-1/3 cups of the toasted pecans.
Bake the Cake:
Pour the batter into three greased and floured 9-inch round baking pans. Bake at 350°F for 25–30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on wire racks.
Prepare the Frosting:
In a large bowl, cream the butter and confectioners’ sugar. Add evaporated milk and vanilla, beating until smooth. Stir in the remaining toasted pecans.
Assemble the Cake:
Spread frosting between the layers and over the top and sides of the cake.
