Pecan Cake Delight (Print Version)

# Ingredients:

01 - 1 cup of softened unsalted butter.
02 - Two cups granulated sugar.
03 - Four eggs, large size.
04 - A teaspoon of vanilla extract.
05 - Two tablespoons dark rum, optional.
06 - Three cups of regular all-purpose flour.
07 - One tablespoon baking powder for leavening.
08 - Half a teaspoon of salt.
09 - A cup of whole milk.
10 - Chopped, toasted pecans — one cup.
11 - Another cup of softened unsalted butter for the frosting.
12 - Softened cream cheese, 8 ounces.
13 - Four cups powdered sugar for frosting.
14 - 2 teaspoons of vanilla extract for frosting mix.
15 - Optional caramel sauce topping.

# Instructions:

01 - Preheat your oven to 350°F. Coat two 9-inch pans with grease, then dust with flour.
02 - Whip butter with sugar until it's light and fluffy. Add eggs one at a time, followed by vanilla and rum.
03 - Stir together flour, salt, and baking powder. Mix these with the wet bowl, alternating with milk. Fold in pecans last.
04 - Divide the batter between the pans. Bake for 35-40 minutes until set. Cool for 10 minutes before taking them out.
05 - Blend cream cheese and butter until creamy. Gradually mix in powdered sugar together with vanilla.
06 - Cut each cake in half to get 4 layers. Use the frosting between layers and spread it all over the outside.
07 - Stick pecans along the sides. Add more pecans or drizzle caramel on top.

# Notes:

01 - Toast your pecans in a dry pan for 5 to 7 minutes.
02 - Bring frosting ingredients to room temperature first.
03 - Store leftover cake in the fridge for up to 5 days.

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