1/4 c. butter
2 c. chopped pecans
1 c. butter
2 c. sugar
4 eggs
3 c. sifted cake flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 tsp. vanilla extract

Melt 1/4 cup butter in 13 x 9 x 2 inch baking pan. Stir in pecans and bake at 350 degrees for 20 minutes, stirring frequently. Set aside. Cream 1 cup butter; gradually add sugar, beating until light and fluffy. add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. stir in vanilla and 1 1/3 cups toasted pecans. Reserve remaining pecans for frosting. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 25-30 minutes until a wooden toothpick inserted into center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool completely. Spread Butter Pecan Frosting between layers and on top and sides of cake.

FROSTING:

1/4 c. plus 2 tbsp. butter
6 c. sifted powdered sugar
1/3 c. evaporated milk
1 1/2 tsp. vanilla extract
Toasted pecans

Cream butter, add sugar with milk beating until light and fluffy. Stir in vanilla and toasted pecans. Yields 1 3-layer cake.