Cake:

• 1 1/4 cups unsalted butter
• 2 cups chopped pecans
• 3 cups sifted all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 cups sugar
• 4 eggs, room temperature
• 1 cup milk, room temperature
• 2 tsp. vanilla

Brown Butter Cream Cheese Icing:

• 1/2 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract
• 1/2 tsp. salt

Cake: Preheat oven to 350°. Line three 9″ cake pans with parchment.

Melt 1/4 cup butter in a medium skillet over medium heat. Add pecans and brown, stirring frequently.

Sift flour, baking powder and salt. Cream remaining 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each.

At low speed add sifted dry ingredients alternately with milk and vanilla extract. Blend well after each addition. Stir in 1 1/3 cups pecans.

Pour batter into pans. Bake for 25-30 minutes until just done in the center. Do not over-bake.

Icing: Melt butter in a medium skillet over medium heat. Continue to cook for 5-10 minutes, until there are brown specks at the bottom of the skillet and the butter smells nutty. Pour into a bowl and refrigerate until solid.

Beat the solidified butter on high speed until creamy. Add cream cheese and beat until smooth. Add powdered sugar, vanilla and salt. Beat until smooth and light.

This is a winner.

Cake:

• 1 can sweetened condensed milk
• 1 can evaporated milk
• 1 cup heavy whipping cream
• 1 tsp vanilla

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup milk
• 1/2 cup butter
• 1 1/2 tsp vanilla
• 4 eggs, room temperature
• 2 cups sugar

Whipped Cream Frosting:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla

Make Dulce: Place can of sweetened condensed milk in a medium saucepan, cover with water by several inches, and bring to a simmer over medium heat. Simmer for 2 hours, adding water to keep the can covered if necessary. Remove from water and let cool to room temperature.

Make Cake: Preheat oven to 325 degrees. Grease a 9×13″ pan.

Combine flour, baking powder, salt, and cinnamon in a medium bowl.

In a small saucepan, combine butter, milk and vanilla over low heat until the butter has melted.

Meanwhile, place the eggs in the bowl of a stand mixer fitted with the whisk attachment. Whip the eggs on medium-high speed, and gradually add the sugar. Whip until thick and light, about 5-7 minutes.

Pour the milk and melted butter mixture into the eggs on low speed until the mixture is combined. Add the flour mixture and stir on low, then increase speed to medium and whip for 1 minute, until the mixture is smooth.

Pour into prepared pan. Bake for 30-35 minutes, until the cake is lightly browned.

Meanwhile, combine cooled sweetened condensed milk, evaporated milk, heavy cream and vanilla together in a large measuring cup.

Poke lots of holes in the cake all over. Slowly pour milk mixture evenly over hot cake. Let sit for 20 minutes, then refrigerate for at least 2 hours, or overnight.

Whipped Cream Frosting: Combine heavy cream, powdered sugar and vanilla in a mixing bowl and whip until firm. Spread over cooled cake.

Cut into squares and serve.