Triple Layer Butter Pecan Cake

This triple layer cake is full of toasted butter pecans! It has a yummy cream cheese icing that is tops! A real crowd pleaser!

Ingredients for Cake
1 1/4 cups Butter, softened, divided
2 cups Chopped Pecans
2 cups Sugar
4 Eggs
2 teaspoons Vanilla Extract
3 cups All-Purpose Flour
2 tspoons Baking Powder
1/2 teaspoons Baking Powder
1/2 tespoon Salt
1 cup Milk

Ingredients for Icing:
2 packages (8 oz each) Cream Cheese, softened
1 cup Butter, softened
1 package (2 pounds) confectioners' sugar
2 teaspoons Vanilla Extract
2/3 cup chopped pecans, toasted

Directions for Cake:
In a small heavy skillet, melt 1/4 cup butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Spread on foil to cool.

In a large mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in pecans.

Pour into three greased 9-in. round baking pans. Bake at 350 for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.

Directions for Icing:
In a large mixing bowl, beat cream cheese, butter, confectioners sugar and vanilla. Spread frosting between lays and over top and sides of cake. Sprinkle with pecans. Store in refrigerator.