Mile High Butter Pecan Cake Recipe

Preheat oven to 350F. Line bottoms of three 9-inch round baking pans. Grease and flour sides of pans.

Place pecans and 1/4 cup butter in a baking pan. Bake at 350F for 20 to 25 minutes, or until toasted, stirring frequently; set aside.

In a large mixing bowl, cream sugar and remaining 1 cup butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Sift together flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/2 cups of toasted pecans.

Pour into baking pans. Bake at 350F for 25 to 30 minutes, or until a cake tester comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Prepare Frosting. In a large mixing bowl, cream butter and powdered sugar. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.