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Butter Pecans:

3 tbsp butter (I use salted)

2 cups pecan havles – chopped

Cake:

2 cups all-purpose flour

1 1/2 cups sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (omit if you use salted butter)

2 sticks butter

1 cup water

1/2 cup whole milk (buttermilk works well too)

2 large eggs

1 tbsp vanilla extract

Brown Sugar Glaze:

1 stick butter

1/4 cup milk or heavy cream

1/3 cup brown sugar

1 1/2 cups powdered sugar, sifted (you don’t want any clumps)

1/2 tsp vanilla extract

Pinch of salt (omit if using salted butter)

Directions

Make the butter pecans: add chopped pecans and butter in a large skillet over medium heat. Cook until lightly browned. Stir often making sure not to burn. Spread out to cool.

Make the Cake: Preheat oven to 350 degrees F. Grease a 9×13 baking dish.

Combine flour, sugar, baking powder, baking soda, and salt in a large bowl

In a medium saucepan over medium heat, combine butter and water and bring to a boil. Remove from heat and add in flour mixture. All to cool slightly then add milk, eggs, and vanilla. Stir in 3/4 of butter pecans.

Pour batter into 9×13 pan and bake for 30-40 minutes until a toothpick inserted in the middle comes out clean.

Make the Glaze: In a pot or skillet, add butter and milk and heat until the butter is melted.

Whisk in brown sugar and powdered sugar until well combined. Remove from heat and whisk in vanilla and salt. Pour evenly over cake. It is okay if the cake is still warm. Sprinkle remaining pecans on top.

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