Homemade Butter Pecan Cake & Cream Cheese Frosting

Butter Pecan Cake 1/2 teaspoon salt 1 cup milk 2 2/3 cups chopped pecans 1 1/4 cups butter, softened, divided 2 cups sugar 4 large eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Frosting 8- 8 1/2 cups confectioners sugar 1/4 - 1/2 cups whole milk 1 cup butter 1 (8 ounce) package of cream cheese 2 teaspoon vanilla extract 1.Preheat oven to 350°. In a small heavy skillet, heat 4 tablespoons butter over medium heat. Add pecans; cook until toasted, about 4 minutes. Cool. 2.Cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 1 1/3 cups pecans, reserving remainder. 3.Spread batter evenly into three greased and waxed paper-lined 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. 4.For frosting, beat cream cheese, butter, confectioners' sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Refrigerate. Yield: 12-16 servings.