Toasted Butter Pecan Cake Recipe

Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).

Melt 1/4 cup butter or margarine in a heavy skillet over medium heat. Add pecans and brown for 10 to 15 minutes stirring frequently.

Cream 1 cup butter or margarine in large mixing bowl. Gradually add 2 cups white sugar and cream until light and fluffy with mixer on high speed. Blend in eggs one at a time beating well on medium speed after each addition. Sift together flour baking powder and 1/2 teaspoon salt. At low speed add sifted ingredients alternately with milk and vanilla extract beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups of the toasted pecans. Pour batter into pans.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes until cake is golden brown and springs back when lightly touched in center.

To Make Frosting: Cream 1/4 cup butter in mixing bowl. Add 1 teaspoon vanilla extract 1/4 teaspoon salt confectioners' sugar and cream. Beat until smooth and of spreading consistency. If necessary thin with additional cream. Blend remaining 2/3 cup pecans into frosting. Fill and frost the cake.