Southern Brown Sugar, Cinnamon Pecan Cake

Cake Ingredients:
1 cup or 2 sticks Butter
1 ½ cups Granulated sugar
1 cup Light brown sugar
4 each Eggs
1 TBS Vanilla extract
3 cups All purpose flour
½ tsp. Baking powder
½ tsp. Baking soda
½ tsp. Salt
1 ¼ cups Whole milk

Cinnamon Pecan Buttercream Frosting Ingredients:
2/3 cups Butter, softened
6 cups Powdered sugar
½ cups Heavy cream or milk
1 TBS + 2 tsp. Vanilla extract
1/8 tsp. Salt
4 cups Cinnamon Killer Pecans, chopped (reserve ½ cup whole).

Method:
1. Preheat oven to 350 degrees.
2. Butter and flour 3 9” round cake pans
3. Cream butter, granulated sugar and brown sugar until light and smooth.
4. Add eggs one at a time, making sure each is incorporated before adding the
next. Stir in vanilla extract.
5. Sift together flour, baking powder, baking soda and salt. Add ¼ of the dry
ingredients to the butter and sugar mixture, then add 1/3 of the milk and continue
to stir. Continue to alternate mixing flour and milk until everything is combined.
6. Divide batter evenly between the three prepared cake pans. Bake until a
toothpick inserted in the center comes out clean. Approximately 30-35 minutes.
7. Remove from the oven, cool then remove from the pans and allow to cool
completely on a wire rack.
8. For the frosting: cream the butter and 1 cup of the powdered sugar until light and
fluffy. Continue adding the remaining powdered sugar, alternating with the cream
or milk. Add the vanilla and salt and mix until the buttercream is smooth and
creamy.
9. Stir in the chopped Cinnamon Killer Pecans.
10. Once the cake is completely cool spread the frosting in between each layer.
Add a thin crumb coat around the top and sides of the cake. Place in the
refrigerator for 15 minutes. Cover the cake with the remaining frosting and
decorate the top with reserved Cinnamon Killer Pecans.