Ingredients:
1-1/4 cups butter, softened, divided
2 teaspoons baking powder
2-2/3 cups chopped pecans
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 teaspoon salt
2 cups sugar
1 cup milk
4 eggs
FROSTING: OR PURCHASE
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract
1 cup butter, softened
Directions:
area pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or till toasted, stirring regularly; set aside. In a big bowl, cream sugar and remaining butter till mild and fluffy. add eggs, one at a time, beating nicely after every addition. Stir in vanilla.
integrate the flour, baking powder and salt; add to the creamed combination alternately with milk, beating well after every addition. Stir in 1-1/3 cups of toasted pecans.
Pour into 3 greased and floured nine-in. spherical baking pans. Bake at 350° for 25-half-hour or till a toothpick inserted close to the center comes out easy. Cool for 10 mins before removing from pans to wire racks to chill completely.
For frosting, cream butter and confectioners' sugar in a big bowl. add milk and vanilla; beat till smooth. Stir in final toasted pecans. spread frosting among layers and over top and facets of cake. Yield: 12-sixteen servings. revel in !
