Buttery Toasted Pecan Layer Cake

Instructions

1. 1

   Preheat oven to 350°F. Toast the chopped pecans in a baking pan for 10-15 minutes, stirring frequently, until fragrant and lightly browned. Set aside.

2. 2

   In a large bowl, cream the sugar and 1-1/4 cups of softened butter until light and fluffy, about 5-7 minutes. Add the eggs one at a time, beating well after each addition. Stir in 2 teaspoons of vanilla.

3. 3

   In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beating well after each addition. Fold in 1-1/3 cups of the toasted pecans.

4. 4

   Divide the batter evenly between 3 greased and floured 9-inch round baking pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

5. 5

   For the frosting, cream the 1 cup of softened butter and confectioners' sugar in a large bowl. Add the evaporated milk and 2 teaspoons of vanilla, and beat until smooth. Fold in the remaining toasted pecans. Spread the frosting between the cake layers and over the top and sides of the cake.