°1-1/4 c soft butter
°2 tsp baking powder
°2-2/3 c pecans
°2 teaspoons of vanilla extract
°three cups flour
°half of teaspoon salt
°2 cups of sugar
°1 cup milk
°four eggs
°Freeze: or buy
°eight to eight-half of cups confectioners’ sugar
°1 can (five ounces) evaporated milk
°2 teaspoons of vanilla extract
°1 cup butter
Put the pecans and 1 / 4 cup of butter in a baking tray. Bake at 350 levels for 20-25 mins or till toasted, stirring frequently. Sit aside.
In a massive bowl, cream the sugar and closing butter till mild and fluffy. Add eggs, one at a time, beating properly after every addition. Add the vanilla. Combine flour with baking powder and salt; Add to creamy mixture alternately with milk, beating properly after every addition. Stir in 1-1/three cups of toasted pecans.
Pour into 3 greased and floured nine inch. Round baking pans. Bake at 350 degrees for 25-half-hour or till a toothpick inserted near the middle comes out clean. Cool for 10 mins earlier than getting rid of from pans to twine racks to chill completely.
To make butter cream, cream butter and confectioners’ sugar in a massive bowl. Add milk and vanilla. Beat till smooth. Stir withinside the closing toasted pecans. Distribute the decorating cream among the layers and the pinnacle and facets of the cake.
Enjoy !