BUTTER PECAN CAKE

Kelly Bagnasco shared her photo

BUTTER PECAN CAKE Ingredients 2-2/3 cups chopped pecans 1-1/4 cups butter, softened, divided 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: OR PURCHASE 1 cup butter, softened 8 to 8-1/2 cups confectioners' sugar 1 can (5 ounces) evaporated milk 2 teaspoons vanilla extract Directions Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 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, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings ✽¸.•♥♥•.¸✽ Thanks for Sharing! ✽¸.•♥♥•.¸✽ For more healthy recipes, tips, motivation, and fun, join us at www.facebook.com/groups/SlimmerYou. Don't just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so it's stored for later! Just click on the picture and click SHARE at the bottom. Feel free to FOLLOW me; I am always posting awesome stuff on my timeline too! www.facebook.com/kelly.bagnasco
Kelly Bagnasco with Monique Simonds and Daisy Ramos

BUTTER PECAN CAKE

Ingredients
2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
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: OR PURCHASE
1 cup butter, softened
8 to 8-1/2 cups confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Directions
Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 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, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings