Butter Pecan Cake

Had this cake while visiting a friend the other day
-&-
had to have the recipe immediately...
it was more than delicious!?!


She served it with Butter Pecan Ice Cream -&- wow was it good!?!

- 3 Tbsp butter
- 1 c pecans, chopped
- 2/3 c butter, softened
- 1 c sugar
- 2 eggs
- 2 c all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt

- 2/3 c milk
- 1 1/2 tsp vanilla extract
FROSTING INGREDIENTS
- 3 Tbsp butter, softened
- 3 c powdered sugar
- 3 Tbsp milk
- 3/4 tsp vanilla extract
- pecans, toasted
Directions

1. Melt 3 tablespoons butter in a 13x9x2 inch baking pan; stir in pecans and bake at 350 degrees for 10 minutes; cool.

2. Cream softened butter in a large mixing bowl; gradually add sugar, beating until light and fluffy and sugar is dissolved.

3. Add eggs, one at a time, beating well after each addition.

4. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.

5. Stir in vanilla and 1 cup pecans, reserving remaining pecans for Butter Pecan Frosting.

6. Pour batter into 2 greased and floured 9 inch cakepans; bake at 350 degrees for 30 minutes or until cake tests done.

7. Cool layers in pans 10 minutes; remove from pans, and cool completely.

8. Spread top and sides of cooled cake with Butter Pecan Frosting - Yield: one 2-layer cake.

9. Butter Pecan Frosting: Cream butter; add sugar, milk and vanilla, beating until light and fluffy.

10. Stir in reserved toasted pecans.

Yield: enough frosting for one 2-layer cake.


Today I am thankful for friends who share such great recipes with me!?!