Pecan Cake With Rum Frosting

• 12 cup unsalted butter, at room temperature
• 1 cup pecans, finely ground
• 1 12 cups all-purpose flour
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 12 teaspoon salt
• 12 cup brown sugar
• 12 cup granulated sugar
• 3 eggs
• 34 cup buttermilk
• 1 teaspoon vanilla extract
• 14 cup butter
• 2 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon rum
• 12 teaspoon vanilla extract
• 14 cup pecan pieces, for garnish

1. Heat oven to 350 degrees.
2. Prepare an 8 inch square baking pan.
3. In a medium bowl mix together the 1 cup of finely ground pecans, flour, baking powder, baking soda, and salt.
4. Set aside.
5. With an electric mixer beat 1/2 cup of the butter with the sugars until light and fluffy.
6. Beat in eggs one at a time.
7. Gradually add the pecan mixture to the butter mixture mixing until just incorporated.
8. Stir in the buttermilk and 1 teaspoon of the vanilla.
9. Transfer the batter to pan.
10. Bake for 30 to 35 minutes or until golden brown and a toothpick inserted comes out clean.
11. Cool for 10 minutes then transfer to a wire rack.
12. While the cake cools with an electric mixer beat the remaining butter with the powdered sugar until creamy and fluffy.
13. Beat in the fum and vanilla.
14. When cake has cooled spread on cake and sprinkle pecan pieces on top.

unsalted butter, pecans, flour, baking powder, baking soda, salt, brown sugar, sugar, eggs, buttermilk, vanilla, butter, powdered sugar, heavy cream, rum, vanilla, pecan

Taken from www.food.com/recipe/pecan-cake-with-rum-frosting-348272 (may not work)