Butterscotch And Pecan Cake

• 2 1/2 cups self-rising flour
• 1 cup firmly packed brown sugar
• 1 1/2 cups finely processed pecans
• 8 tbsp (1 stick) butter, melted and cooled
• 2 None eggs
• 1/4 cup milk
• 1/4 cup hazelnut liqueur, such as Frangelico
• None None Ground cinnamon, to dust
• None None FOR THE BUTTERCREAM
• 8 tbsp (1 stick) butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 tbsp hazelnut liqueur, such as Frangelico

1. Preheat the oven to 350u0b0F. Lightly grease and line two 8-inch round cake pans with parchment paper.
2. Sift flour into a large bowl. Stir in sugar and pecans. Whisk butter, eggs, milk and liqueur in medium bowl. Pour into dry ingredients, stirring with a wooden spoon to combine. Pour mixture evenly into prepared pans, smoothing tops.
3. Bake 30-35 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack.
4. For the buttercream, beat butter in a medium bowl with an electric mixer until creamy. Add powdered sugar and liqueur, beating until smooth.
5. Spread half the buttercream over top of one cooled cake. Top with remaining cake and spread with remaining buttercream. Dust with cinnamon to serve.

flour, brown sugar, pecans, butter, eggs, milk, hazelnut liqueur, ground cinnamon, buttercream, butter, powdered sugar, hazelnut liqueur

Taken from recipes-plus.com/api/v2.0/recipes/37390 (may not work)