Ingredients
2 tablespoons plus 1 cup softened butter, divided 2-2/3 cups chopped pecans2 cups sugar4 large eggs2 teaspoons vanilla extract3 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon salt1 cup 2% milkFROSTING:11 ounces cream cheese, softened2/3 cup butter, softened6-1/2 cups confectioners’ sugar1-1/2 teaspoons vanilla extract1 to 2 tablespoons 2% milk
Preparation
Preheat oven to 350°. In a small heavy skillet, heat 2 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool.
Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups pecans, reserving remainder.
Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese, butter, confectioners’ sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate.
