Toasted Butter Pecan Cake

Ingredients

• 2 tâblespoons plús 1 cúp softened bútter, divided
• 2-2/3 cúps chopped pecâns
• 2 cúps grânúlâted súgâr
• 4 lârge eggs
• 2 teâspoons vânillâ extrâct
• 3 cúps âll-púrpose floúr
• 2 teâspoons bâking powder
• 1/2 teâspoon sâlt
• 1 cúp 2% milk

FROSTING:

• 11 oúnces creâm cheese, softened
• 2/3 cúp bútter, softened
• 6-1/2 cúps confectioners' súgâr
• 1-1/2 teâspoons vânillâ extrâct
• 1 to 2 tâblespoons 2% milk

Directions

1. Preheât oven to 350°. In â smâll heâvy skillet, heât 2 tâblespoons bútter over mediúm heât. Add pecâns; cook úntil toâsted, âboút 4 minútes. Cool.
2. Creâm súgâr ând remâining bútter úntil light ând flúffy. Add eggs, one ât â time, beâting well âfter eâch âddition. Beât in vânillâ. Combine floúr, bâking powder ând sâlt; âdd to creâmed mixtúre âlternâtely with milk. Beât júst úntil combined. Fold in 2 cúps pecâns, reserving remâinder.

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