Two simple words can make my day: butter pecan! 🤤 I must be in Heaven, because this Butter Pecan Cake by my #BakerSpotlight Michelle Glover looks so good! FULL RECIPE 👇🏾

2 2/3 Cups of chopped pecans
1 1/4 cups of butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

1 cup butter, softened
8 to 8 1/2 cups of confectioners’ sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Place pecans and 1/4 cup butter in baking pan. Bake at 350 degrees for about 15 mins or until toasted, stirring frequently, then 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. Stir in vanilla.

Combine 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 degrees for 25 to 30 mins or until a toothpick inserted near the center comes out lean. Cool for 10 mins before removing rom pans to wire racks to cool completely.

For frosting: Cream butter and confectioners’ sugar in a large bowl, Add milk and vanilla, beat until smooth. Spread frosting between the layers and over top and sides of cake. Top with remaining pecans.