Butter Pecan Everything

Butter pecan ice cream is my favorite. Since I didn’t have any in the freezer I decided to settle on a cake.

What you need:

1 1/4 cups softened butter

2 cups sugar

4 eggs

3 cups flour

2 tsp baking powder

1 cup milk (I use whole)

2 tsp vanilla extract

In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of pecans. Pour into three greased and floured 9-in. round cake pans.  I baked mine in a 9 x 13 and a 9″ round!  Bake at 350° for 25-30 minutes. Cool for 10 minutes; cool on a wire rack.

For the frosting you can use a cream cheese frosting (think red velvet) or a cheater frosting such as Cool Whip (cuts through the sugar in the cake and lightens it up).

An easy cake for a yummy end to a scrumptious weekend dinner.  I like to keep things extra tasty and extra easy on the weekends when it comes to food.  Happy weekend friends.

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