1 (8 ounces) package cream cheese, at room temperature
1 (3 ounces) package cream cheese, at room temperature
1/2 cup (4 ounces) unsalted butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
1/2 cup toasted chopped pecans, for garnishing top of cake
Beat cream cheese and butter at low speed with an electric mixer until creamy.
Gradually add powdered sugar, a little at a time, beating at low speed just until smooth. Add the vanilla , and beat on medium speed until light and fluffy, about 1 minute. Stir in the 3/4 cup toasted chopped pecans.
Frost the tops of all 3 layers, stack and then frost sides. After frosting, carefully draw a circle on the top of cake with a toothpick and fill in the circle with the 1/2 cup toasted chopped pecans.