Butter Pecan Cake

Ingredients for Cake:

2 2/3 cups pecans, chopped

1 1/4 cups butter, softened & divided

2 cups granulated sugar

4 eggs, at room temperature

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

Ingredients for Frosting:

1 cup butter, softened

8 1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Directions:

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans. Place pecans and 1/4 cup of butter in baking pan. Bake at 350 degrees for 20-25 minutes or until toasted, stirring frequently; set aside.

In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1 1/3 cups of toasted pecans, saving rest of pecans for frosting. Pour cake mix into three cake pans. Bake at 350 degrees for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.

For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.