Butter Pecan Cake Recipe

• 2 2/3 c. Minced pecans
• 1 1/4 c. Butter, softened, divided (NO Substitutes)
• 2 c. Sugar
• 4 x Large eggs
• 3 c. All-purpose flour
• 2 tsp Baking pwdr
• 1/2 tsp Salt
• 1 c. Lowfat milk
• 2 tsp Vanilla extract
• 1 c. Butter, softened, no substitutes
• 8 c. Confectioner's sugar, (up to 8-1/2)
• 1 can (5 ounce) evaporated lowfat milk
• 2 tsp Vanilla extract

1. Place pcans and 1/4 c. butter in baking pan.
2. Bake at 350 F. for 20-25 min or possibly till toasted, stirring frequently; set aside.
3. In a mixing bowl, cream sugar and remaining butter.
4. Add in Large eggs, one at a time, beating well after each addition.
5. Combine flour, baking pwdr and salt; add in to the creamed mix alternately with lowfat milk.
6. Stir in vanilla and 1 1/3 c. of toasted pecans.
7. Pour into three greased and floured 9 inch round cake pans.
8. Bake at 350 F. for 25-30 min.
9. Cold for 10 min; remove from pans to cold on a wrie rack.
10. For frosting, cream butter and sugar in a mixing bowl.
11. Add in lowfat milk and vanilla; beat till smooth.
12. Stir in remaining toasted pecans.
13. Spread frosting between layers and over top and sides of cake.
14. Yield: 12-16servings.
15. family's favorites.

pecans, butter, sugar, eggs, allpurpose, baking pwdr, salt, milk, vanilla, butter, s sugar, milk, vanilla

Taken from cookeatshare.com/recipes/butter-pecan-cake-95485 (may not work)