Butter-Pecan Cake

1-1/2 cup chopped pecans
1 cup butter
2-1/4 cup flour
3/4 cup sugar
1/2 cup lt. brown sugar, firmly packed
1 Tbsp baking powder
1 tsp salt
1 cup milk
1 tsp vanilla
2 eggs

Frosting:
4 cup powder sugar
reserved browned butter
1/8 tsp salt
1 tsp vanilla
about 1/3 cup milk
remaining chopped pecans

In 2-qt. 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, & baking
powder, salt, milk, vanilla, eggs & 1/2 cup of the browned butter.
Beat for about 2 min. Stir in 3/4 cup of the chopped pecans. Pour
batter into two greased & floured 8"or 9" round layer cake pans.
Bake at 350 F for 25 to 30 minutes, do toothpick test. Cool for 5
minutes; remove from pans & cool thoroughly before frosting.
Frosting:
Blend powder sugar with remaining browned butter, 1/8 tsp. salt, 1
tsp vanilla & 1/4 cup milk. Add more milk if necessary, a tsp 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 & sides of the cake.

Jenn in Middle Missouri

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