Butter Pecan Cake


2 8inch layers

3 tablespoons butter, melted
1 1⁄3 cups chopped pecans
2⁄3 cup butter, softened
1 1⁄3 cups sugar
2 eggs
2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup milk
1 1⁄2 teaspoons vanilla extract
Butter Pecan Frosting:
3 tablespoons butter, softened
3 cups powdered sugar
3 tablespoons milk
3⁄4 teaspoon vanilla extract

Pour melted butter into a baking pan.  Stir in pecans; toast at 350 degrees for 1 0 minutes; set aside.  In a large mixing bowl, cream butter and sugar until fluffy.
Add eggs, one at a time, beating well after each.  Mix together flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with dry ingredients.
Stir in vanilla and 1 cup toasted pecans.  Pour batter into 2 greased and floured 8-inch round cake pans.  Bake at 350 degrees for 30-35 minutes or until test done.
Cool in pan for 5 minutes.  Remove cakes from pans and continue cooling on wire racks.
For frosting, cream butter and sugar together.  Add milk and vanilla, beating with electric mixer until light and fluffy.  Add additional milk if needed.  Stir in remaining pecans.  Spread frosting between the layers and over the top and sides of the cake.


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