Toasted Butter Pecan Cake

Ingredients

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.