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soft butter cut in pieces
Place pecans and 1/4 cup butter in a baking pan.
Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
Stir in 1-1/3 cups of toasted pecans.
Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
Stir in remaining toasted pecans into a can of vanilla frosting. Spread frosting between layers and over top and sides of cake.