<h2 class="wp-block-heading">Directions:</h2>



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<p class="">Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; 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.</p>



<p class="">Combine the 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.</p>



<p class="">Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.</p>



<p class="">For frosting, cream butter and confectioners&#8217; sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings. ENJOY !</p>



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<h1 class="wp-block-heading">BOOMchallenge</h1>



<h1 class="wp-block-heading">icancookchallenge</h1>

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