2 c. pecans, chopped (reserve 3/4 c. after toasting for the frosting)
1 1/4 c. real butter
3 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 eggs
1 c. milk
2 tsp. vanilla

Toast pecans in 1/4 cup butter at 350 degrees for 20-25 minutes. Stir frequently. Cream butter and sugar. Add eggs. Add dry ingredients alternately with milk and vanilla. Add 1 1/3 cups pecans. Bake at 350 degrees for 20-25 minutes in three (9 inch) pans, greased and floured. When done remove and place on racks to cool. Frost with pecan frosting:

PECAN FROSTING:

1/4 c. butter
4 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla
4-6 tbsp. evaporated milk or cream
3/4 c. toasted pecans from cake

Cream butter and powdered sugar and cheese. Add vanilla and milk. Mix until spreading consistency. Stir in remaining pecans and frost cake.