2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
FROSTING:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 10 to 15 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3. Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Prize Winning Recipe
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
YIELD: 16 servings.
Nutrition Facts
1 piece: 814 calories, 42g fat (19g saturated fat), 120mg cholesterol, 375mg sodium, 107g carbohydrate (86g sugars, 2g fiber), 7g protein.