Toasted Butter Pecan Cake Recipe If you like butter pecan ice cream, you’ll love the cake. Loads of nuts are folded into the batter and toasted pecans are sprinkled over a delectable cream cheese frosting. Irresistible. Phyllis Edwards Fort Valley, Georgia

1-1/4 cups butter, softened, divided
2 cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

FROSTING:
2 packages (8 ounces each) cream
cheese, softened
1 cup butter, softened
1 package (2 pounds) confectioners’
sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
2/3 cup chopped pecans, toasted

Method:
In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.

In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.

Fold in pecans. Pour into three greased 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla.

Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.

Sprinkle with pecans. Store in the refrigerator. Yield: 12-16 servings.

Toasted Butter Pecan Cake Recipe