Ingredients
16
16 servings
- •1.25 cups butter
- •2 cups chopped pecans
- •3 cups sifted all-purpose flour
- •2 teaspoons baking powder
- •0.5 teaspoon salt
- •2 cups white sugar
- •4 eggs
- •1 cup milk
- •2 teaspoons vanilla extract
- •0.25 cup butter
- •1 teaspoon vanilla extract
- •0.25 teaspoon salt
- •4 cups sifted confectioners' sugar
- •0.33333334326744 cup heavy whipping cream
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch layer pans.
- Melt 1/4 cup butter in a heavy skillet over medium heat. Add pecans; cook and stir until browned, 10 to 15 minutes. Set aside.
- Sift flour, baking powder, and 1/2 teaspoon salt; set aside.
- Cream 1 cup butter and 2 cups white sugar in a large mixing bowl until light and fluffy. Blend in eggs, one at a time, beating well after each addition. Add flour mixture alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Fold in 1 1/3 cups pecans. Pour batter into the prepared pans.
- Bake in the preheated oven until cake is golden brown and springs back when lightly touched in center, 25 to 30 minutes. When cake is cool, blend remaining 2/3 cup pecans with frosting; spread between layers and on top.
- Cream 1/4 cup butter in a mixing bowl. Add 1 teaspoon vanilla extract, 1/4 teaspoon salt, 4 cups confectioners' sugar, and 1/3 to 1/2 cup cream. Beat until smooth and spreadable. Thin with additional cream if needed.
Nutritional Facts
Per 16 servings
- Calories: 596
- Carbohydrate: 77g
- Fat: 31g
- Fiber: 2g
- Protein: 6g
- Sugar: 57g
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