Pecan Cake With Cookie Butter Frosting

• 1/2 cup pecan halves
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 cup butter, softened
• 4 large eggs, room temperature
• 1/4 cup maple syrup
• 2 tablespoons 2% milk
• 1-2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 cup Biscoff creamy cookie spread
• 1/4 cup 2% milk

1. Preheat oven to 350u0b0. Grease a
2. .
3. Place pecans and sugars in a food processor; process until ground. In a large bowl, cream butter and pecan mixture until blended. Add 1 egg at a time, beating well after each addition. Beat in syrup and milk. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, beating well.
4. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
5. In a large bowl, combine all frosting ingredients; beat until smooth. Spread over cake. Refrigerate leftovers.

pecan halves, sugar, brown sugar, butter, eggs, maple syrup, milk, flour, baking powder, salt, butter, sugar, cookie spread, milk

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