1 c. butter
4 unbeaten eggs
1 c. milk
3 c. sifted flour
2 tsp. double-acting baking powder
1/2 tsp. salt
2 tsp. vanilla extract
1/2 tsp. almond extract
2 c. pecans
2 c. sugar

Toast pecans in butter in 350 degree oven for 20 to 25 minutes. Stir frequently. Remove and chop when cool. Save 2/3 cup pecans for frosting. Cream butter well. Gradually add sugar, creaming well. Blend in eggs, one at a time; beat well after each. Add dry ingredients alternately with milk beginning and ending with dry ingredients. Blend briefly after each addition. Stir in vanilla and almond extracts, 1 1/3 cup pecans. Turn into 3 (9 inch or 8 inch) round layer pans, lined with wax paper. Bake at 350 degrees for 25 to 30 minutes. Cool and frost.

BUTTERED PECAN FROSTING:

1/4 c. butter
1 lb. sifted powdered sugar
1 tsp. vanilla extract
4 to 6 tbsp. evaporated milk
2/3 c. toasted pecans

Cream the butter well. Add vanilla and some of the sugar, blending well. Then add remaining sugar and milk alternately until of spreading consistency. Add remaining 2 to 3 cups toasted buttered pecans.