Butter Pecan Cake

Butter Pecan is one of my favorite flavors when it comes to ice cream so I thought why not give the flavor a try in cake form. This cake didn't disappoint. Plus, toasting the pecans in the butter smelled totally delicious.

Ingredients:

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

FROSTING:
2 pkgs (8 oz each) cream cheese, softened
1 cup (2 sticks) butter, softened
1 pkg (2 lbs) confectioners’ sugar
2 tsp vanilla extract
2 to 3 Tb milk, as necessary
extra chopped pecans for garnish, optional

Directions:
1. Preheat oven to 350 degrees F. Butter and flour three 9″ round cake pans.
2. In a medium heavy skillet, melt 1/4 cup butter over medium heat. Add pecans; cook until toasted and fragrant, about 4 minutes. Spread across sheet of foil to cool.

3. In a large bowl, sift together flour, baking powder, and salt. Whisk to combine; set aside.
4. In a separate large mixing bowl, cream together butter and sugar until light and fluffy, 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
5. Add flour mixture alternately with milk, beginning and ending with the flour (flour in 3 parts, milk in 2). Fold in toasted pecans.
6. Divide between cake pans and bake 25-30 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minutes on a wire rack before removing from pans. Cool completely.

7. FOR FROSTING: In a large mixing bowl, beat the cream cheese, butter, confectioners’ sugar, and vanilla. Beat in enough milk, as necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.