2 cups Chopped Pecans, divided usage
3 cups sifted Unbleached All-Purpose Flour
2 tsp. Baking Powder
½ tsp. Salt
2 cups Granulated Sugar
4 Eggs
1 cup Milk
2 tsp. Pure Vanilla Extract
¼ cup Butter
1 tsp. Pure Vanilla Extract
¼ tsp. Salt
4 cups sifted Confectioners' Sugar
½ cup Heavy Cream
Grease and flour the bottoms of three 9 inch layer pans. Preheat oven to 350’F.
Melt ¼ cup butter in a heavy skillet over medium heat. Add pecans, and brown for 10 to 15 minutes, stirring frequently.
Cream 1 cup butter in large mixing bowl. Gradually add 2 cups 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 soda, and ½ 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 for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center.
Yield: 3 layer, 9 inch cake
Yield: Enough to cover this cake and a couple of T. for the baker
NOTE: this is not my picture, but it is the closest thing to this recipe
