- 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
- 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
- Preheat oven to 350 degrees F.
- Use spray oil on 3 9-inch cake pans.
- Mix butter with hand mixer until fluffy and then add sugar. Mix for about 7 more minutes.
- Add eggs, 1 at a time, mixing after each.
- Add flour and buttermilk, alternately, beginning and ending with flour.
- Add vanilla and beat well. Stir in chopped pecans.
- Divide among pans and bake for 25-30 minutes or until a toothpick inserted into center comes out clean.
- Turn out of pans onto cooling racks and allow to cool completely before frosting.
- Combine brown sugar, butter, and salt in a saucepan over medium heat.
- Stir until brown sugar is dissolved, about 3 minutes.
- Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking.
- Remove from heat and allow to cool, about 5 minutes.
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.
Spread icing onto the cooled cake layers. Stack layers. Then ice top and sides.
- Place additional pecans on top of cake.