Butter Pecan Layer Cake

• 2-2/3 cups chopped pecans
• 1-1/4 cups butter, softened, divided
• 2 cups
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup whole milk
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners' sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract

1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350u0b0 for 10-15 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3. Pour into 3 greased and floured 9-in. round baking pans. Bake at 350u0b0 for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

pecans, butter, eggs, vanilla, allpurpose, baking powder, salt, milk, butter, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/butter-pecan-layer-cake/ (may not work)