Ingredients:
- 1 1/2 cups chopped pecans
- 1 cup butter
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, firmly packed
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla
- 2 eggs
- .
- Butter Pecan Frosting
- .
- 4 cups confectioners' sugar
- reserved browned butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- about 1/3 cup milk
- remaining chopped pecans
Preparation:
In 2-quart saucepan over medium low heat, brown pecans in butter until butter is lightly browned; stir constantly. Drain browned butter into a measuring cup; set aside.
In a large mixing bowl combine flour, sugar, brown sugar, and baking powder, salt, milk, vanilla, eggs, and 1/2 cup of the browned butter. Beat for about 2 minutes. Stir in 3/4 cup of the chopped pecans. Pour batter into two greased and floured 8- or 9-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until toothpick comes out clean when inserted in center. Cool for 5 minutes; remove from pans and cool thoroughly before frosting.
Frosting:
Blend confectioners' sugar with remaining browned butter, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/4 cup milk. Add more milk if necessary, a teaspoon at a time. Stir in remaining chopped pecans. Spread top of one layer with about 1/2 cup frosting; top with second layer. Spread remaining frosting over the top and sides of the cake.
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