#877 - Butter Pecan Cake

(by Shirley McNevich)

1 1/4 cups softened butter
2 cups chopped pecans
2 cups white sugar
4 eggs
2 tsp. vanilla
3 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
Frosting: 2 - 8oz. Philadelphia cream cheese, 1 cup softened butter, 1 - 2lb. box Domino's powdered sugar, 2 tsp. vanilla, 2-3 TBSP milk, 2/3 cup chopped pecans

In a skillet over medium heat add 1/4 cup butter--melt butter, then add 2 cups chopped pecans. Cook and stir until pecans are toasted (3-5 minutes). Spread toasted pecans on aluminum foil in a single layer to cool. In a mixer add white sugar and 1 cup butter--beat. Add eggs--beat. Add vanilla, baking powder and salt--beat. Add milk--beat. Add flour--beat until smooth. Remove bowl from mixer--add toasted pecans and stir. Pour batter into THREE greased 9" round cake pans. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool cakes 20 minutes while you make the frosting. In a mixer add cream cheese and 1 cup butter--beat. Add vanilla--beat. Slowly add powdered sugar--beat. Add 2 TBSP milk--beat. If too dry add a little more milk--beat. Remove bowl from mixer and refrigerate frosting for 30 minutes. After 30 minutes, remove frosting from refrigerator and stir well. When cakes are COMPLETELY cooled, remove one cake and place on a serving plate top side down--frost top. Place second cake on top of first cake top side down--frost the top of the cake. Place third cake on top of second cake top side UP. Frost the top of the third cake and the sides of all the layers. Sprinkle the 2/3 cup chopped pecans over the top. Refrigerate well before serving.

(***If you want to make ONE cake in a 9 x 13 cake pan, keep the batter ingredients as listed above. For the frosting, use just 1 - 8oz. Philadelphia cream cheese, 1/2 cup butter, 2 cups Domino's powdered sugar, 2 tsp. vanilla, 2-3 TBSP milk, and 1/2 cup chopped pecans for sprinkling on top).