Ingredients
Cake:
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups self-rising flour
- 1 1/4 cups buttermilk
- 2 teaspoons vanilla
- 1/2 cup crushed pecan
- Additional pecans to place on top of cake
Frosting:
- 1 box brown sugar
- 1 cup butter
- 1/4 teaspoon salt
- 2/3 cup evaporated milk or condensed milk
- 1 box confectioners sugar
- 2 teaspoons vanilla extract
Instructions
Cake:
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Preheat oven to 350 degrees F.
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Use spray oil on 3 9-inch cake pans.
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Mix butter with hand mixer until fluffy and then add sugar. Mix for about 7 more minutes.
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Add eggs, 1 at a time, mixing after each.
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Add flour and buttermilk, alternately, beginning and ending with flour.
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Add vanilla and beat well. Stir in chopped pecans.
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Divide among pans and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.
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Turn out of pans onto cooling racks and allow to cool completely before frosting.
Frosting:
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Combine brown sugar, butter, and salt in a saucepan over medium heat.
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Stir until brown sugar is dissolved, about 3 minutes.
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Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking.
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Remove from heat and allow to cool, about 5 minutes.
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Mix confectioners’ sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency. Add more milk if too thick or more confectioners sugar if too thin.
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Spread icing onto the cooled cake layers. Stack layers. Then ice top and sides.
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Place additional pecans on top of cake.