Toasted Butter Pecan Cake

First... Let me apologize for not being a very consistent blogger. I have so many recipes that I've tried this summer that I need to share with you, but I just can't find the time to upload them! Where has the summer gone? I'm already back in my classroom this week trying to get things ready for my new bunch of babies that will be here in a month! I'm so excited and a little anxious, too. I'm hoping for 20 little angels (and NOT 20 of the opposite haha).

Now... Let's get to the important stuff. This recipe is AWESOME! It made a 13x9 pan and also an 8 inch round pan. Jason and I kept the 8 inch for us and he brought the 13x9 pan to share with his coworkers. Some of his coworkers said it was one of their all time favorite desserts. Wow! It really is delicious. And the frosting is the best part. So yummy!!!! Try it!

Ingredients:
- 1 1/4 cups butter, softened
- 2 cups of chopped pecans
- 2 cups of sugar
- 4 eggs
- 2 teaspoons of vanilla extract
- 3 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk

Frosting:
- 16 ounces of cream cheese, softened
- 2 sticks of butter, softened
- 2 lbs of powdered sugar
- 2 teaspoons of vanilla extract
- 2 to 3 tablespoons of milk, as necessary
- extra pecans for garish, optional

Directions:
1. Preheat oven to 350 degrees. Butter and flour three 9" round cake pans (or the pans of your choice).
2. In a medium skillet, melt 1/4 cup of 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 the flour, baking powder, and salt. Whisk to combine and set aside.
4. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs and beat well. Add vanilla.
5. Add flour mixture alternately with milk, beginning and ending with the flour. Fold in toasted pecans.
6. Divide between cake pans and back 25-30 minutes, until cooked. Cool Completely.
7. For Frosting: In a large bowl, beat the cream cheese, butter, powdered sugar, and vanilla. Beat in enough milk, if necessary, to achieve spreading consistency. Frost cake. Store in refrigerator.
8. Voila!

  Get Cookin'!