Butter Pecan Cake (Print Version)

# Ingredients:

01 - 1 cup unsalted butter, softened.
02 - 2 cups granulated sugar.
03 - 4 large eggs.
04 - 1 teaspoon vanilla extract.
05 - 2 tablespoons dark rum (optional).
06 - 3 cups all-purpose flour.
07 - 1 tablespoon baking powder.
08 - 1/2 teaspoon salt.
09 - 1 cup whole milk.
10 - 1 cup chopped pecans, toasted.
11 - 1 cup unsalted butter, softened (for frosting).
12 - 8 ounces cream cheese, softened.
13 - 4 cups powdered sugar.
14 - 2 teaspoons vanilla extract (for frosting).
15 - Caramel sauce (optional).

# Instructions:

01 - Heat oven to 350°F. Grease and flour two 9-inch cake pans.
02 - Cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla and rum.
03 - Mix flour, baking powder, and salt. Add to wet mixture alternating with milk. Stir in pecans.
04 - Pour batter into pans. Bake 35-40 minutes until done. Cool 10 minutes before removing.
05 - Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla.
06 - Split cakes to make 4 layers. Stack with frosting between layers and cover outside.
07 - Press pecans onto sides and arrange on top of cake.

# Notes:

01 - Toast pecans in dry skillet 5-7 minutes.
02 - Use room temperature ingredients for frosting.
03 - Can be stored in fridge up to 5 days.

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