2   cup  Pecans  [chopped]
 1½  cup  Butter
 3   cup  All Purpose Flour  [sifted]
 2   tsp  Baking powder
 ½   tsp  Salt
 2   cup  Sugar
 4        Eggs  [unbeaten]
 1   cup  Milk
 2   tsp  Vanilla
 

Toast pecans in ¼ cup butter in oven at 350 for 20 to 25 minutes.  Stir  frequently.

Sift flour with baking powder and salt.

Cream 1 cup butter; gradually add sugar creaming well.

Blend in eggs; beat wellafter each addition.

Add dry ingredients alternately with milk, beginning and ending with dry ingredients.  Blend well after each addition.

Stir in vanilla and1 1/3 cups pecans.

Turn into three 8 or 9 inch round layer cake pans, greased and floured on bottoms.

Bake at 350° for 25 to 30 minutes.

Cool and spread frosting between layers and on top.
 
 

BUTTER  PECAN  FROSTING

 Cream
     ¼  cup Butter
 Add
     1   lb   Sifted Powered Sugar  [4 to 4½ cups]
     1   tsp  Vanilla
     4-6 tbl  Evaporated milk

 Cream until frosting is spreading consistency.  Stir in remaining pecans.