Butter Pecan Layer Cake

by Sheryl

The first thing that comes to mind when we hear the “pecans” is a classic, sticky-sweet pecan pie. But pecans are great for desserts and can be mixed with roasted vegetables, added to a sweet potato gratin, or placed in a green salad with some crunch. This pecan butter cake has many toasted, buttery pecans.  It is a three-layer cake frosted with the frosting of a buttery pecan. A small amount of brown sugar, butter, pecans, and eggs, go into the cake. It is a simple layer cake in classic style. You can try making it into some ice cream if you enjoy butter, and it’s an ideal holiday cake.

Ingredients:

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups of sugar
(4) large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup milk

For the Frosting:

1 cup butter, softened
8 to 8-1/2 cups confectioners’ sugar
1 (5 oz) can of evaporated milk
2 tsp vanilla extract

Directions:

1. Put pecans in a baking pan and 1/4 cup butter. Bake 10-15 minutes at 350 ° C, or until toasted, stirring frequently. Set aside.

2. Cream sugar and remaining butter in a large bowl until light and smooth. Add the eggs, one by one, and beat well after each addition. Stir in some coffee. Combine the flour, baking powder and salt; add alternately with the milk to the creamed mixture, beating well after each addition. Stir the toasted pecans in 1-1/3 cups.

3. Place in 3×9 inch round pan fully greased and floured. Bake at about 350 ° for 25-30 minutes or until clean a toothpick is inserted in the center. Cool completely for 10 minutes before removing the wire racks from the pans.
In a big bowl, add cream butter and confectioner’s sugar. Smoothly beat with milk and vanilla. Add the rest of the pecans toasted. Spread the frosting on top and top of cake layers.

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