Butter Pecan Cake
If you like butter pecan ice cream, you will love this toasted pecan cake!

Yield: 16 servings

Cake:
• 1/4 cup butter, melted (do not substitute margarine)
• 2 cups chopped pecans
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup butter or margarine, softened

 • 4 eggs
• 1 cup milk
• 2 teaspoons vanilla
Frosting:
• 1/4 cup butter or margarine, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla
• 4 to 6 tablespoon half-and-half or milk

Preheat oven to 350 degrees F. Grease and flour three 8 or 9-inch round cake pans.

Combine 1/4 cup butter and pecans in a shallow pan. Bake at 350 degrees F. for 20 to 25 minutes or until toasted, stirring occasionally. Cool slightly.

In a small mixing bowl, combine flour, baking powder and salt.

In a large mixing bowl, beat sugar and one cup butter until light and fluffy. add eggs one at a time, beating well after each addition. Alternately add dry ingredients and milk to sugar mixture, beating well after each addition. Stir in 2 teaspoons vanilla and 1 1/3 cups of the toasted pecans. Pour into prepared pans.

Bake at 350 degrees F. for 20 to 30 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans. Cool completely.

For Frosting: In a small bowl, beat 1/4 cup butter until light and fluffy. Gradually add powdered sugar, 1 teaspoon vanilla and enough half-and-half for the desired spreading consistency. Stir in remaining pecans. Spread frosting between cake layers and on top.