- 1). Melt 3 tbsp. of butter in a non-stick skillet and pour in 2 cups of chopped pecans. Toast the pecans over medium heat for four minutes and set them aside.
- 2). Place 2/3 cups of softened butter and 2 cups of white granulated sugar in a mixing bowl. Mix the ingredients on medium-high until they are fluffy. Add two eggs one at a time and beat them until all of the ingredients are well-blended. Add 1 tsp. of natural vanilla extract.
- 3). Stir together 2 cups of all-purpose flour, 1 1/2 tsp. of baking powder and 1/4 tsp. of salt in a mixing bowl. Pour the flour blend into the butter and sugar mixture alternately with 2/3 cup of milk.
- 4). Fold 1 cup of the roasted pecans into the cake batter. Grease and flour two round 9-inch cake pans, which you'll use to make the cake layers. Pour the batter evenly between the two pans. Bake the cake layers in a preheated oven set to 350 degrees Fahrenheit for 30 minutes. Remove the cake layers from the oven and cool them on wire racks.
- 5). Create the frosting by beating 1 8-ounce package of cream cheese, 3 cups of confectioner's sugar and 1 tsp. of vanilla extract until it is smooth. Beat 1 tsp. of milk into the frosting to make it more spreadable if necessary.
- 6). Place one cake layer on a cake stand and spread frosting on top of it. Place the second cake layer on top. Spread another layer of frosting on the top of the second layer and around the sides of the cake. Sprinkle 1 cup of toasted pecans onto the top and sides of the cake.