2 c. pecans, chopped
1 1/4 c. butter
3 c. sifted 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 in 350 degree oven for 20-25 minutes, stir frequently. Sift flour with baking powder and salt. Set aside.

Cream 1 cup butter, gradually add sugar, creaming well. Add eggs one at a time, beating well. Add dry ingredients alternately with milk beginning and ending with dry ingredients. Blend well. Stir in vanilla and 1 1/3 cups pecans. Turn into two 9 inch cake pans that have been greased and floured on the bottom. Bake at 350 degrees for 35-40 minutes. Cool.

FROSTING:

1/4 c. butter
1 lb. (4-4 1/2 c.) sifted powdered sugar
1 tsp. vanilla
4-6 tbsp. milk

Cream 1/4 cup butter; add the sifted powdered sugar, vanilla and milk. Mix and beat until spreading consistency. Stir in the remaining pecans (2/3 cup). Spread between layers and on sides and top of cake.