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

Dot 3 tablespoons butter over chopped pecans in shallow pan. Toast in moderate oven (350 degrees) 15 minutes, stirring occasionally. Cream 3/4 cup butter; add sugar gradually, cream until light. Add vanilla. Add eggs, one at a time, beating well after each. Sift together dry ingredients, add to cream mixture alternately with milk, beating after each addition. Fold in 1 cup toasted pecans (reserve remaining 1/3 cup for butter pecan frosting below). Bake in 2 greased and lightly floured 9 x 1/2 inch round pans in moderate oven (350 degrees) 30 minutes or until cake tests done. Cool 10 minutes, remove from pans and cool completely. Frost.

BUTTER PECAN FROSTING:

6 tbsp. butter
4 c. confectioners sugar
4 tbsp. milk
1 tsp. vanilla
1/3 c. toasted pecans

Mix butter until smooth; add sugar milk and vanilla. Stir in toasted pecans. Spread on cake.