2 c. butter, softened
4 c. sugar
4 eggs
1 (16 oz.) carton sour cream
1 tsp. vanilla
4 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt

TOPPING:

2 c. pecans, chopped
2 tsp. cinnamon
8 tsp. sugar

Preheat oven to 350 degrees and grease 3 round cake pans. Cream butter and sugar. Add eggs, one at a time, and beat until fluffy. Add sour cream, vanilla, baking powder and salt. Mix well. Fold in flour and mix. Pour half of the batter into the three cake pans. Mix remaining sugar and cinnamon. Sprinkle half the pecans on the first layer, then sprinkle half of the sugar and cinnamon mixture on top of the pecans. Dollop and spread the remaining mixture over the first layer, then top with remaining pecans and sugar and cinnamon mixture.

Bake at 350 degrees for 40 minutes or until done. Remove and cool. A great cake to freeze and take to the beach, to pull out once in awhile or for Christmas mornings. Yield: 24 servings.