2 c. pecans, chopped
1 1/4 c. butter
3 c. all-purpose flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 unbeaten eggs
1 c. milk
2 tsp. vanilla

Toast pecans in 1/4 cup butter in 350 degree oven for 20 to 25 minutes, stirring frequently. Sift flour with baking powder and salt. Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs, one at a time, beating after each addition. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Stir in vanilla and 1 1/3 cups pecans. Turn into 3, 8, or 9 inch layer pans which have been greased and floured. Bake at 350 degrees for 25 to 30 minutes.

Cream 1/4 cup butter. Add about 3/4 pound sifted confectioners' sugar, vanilla, and 1 egg white; cream to make of right consistency for icing. Add remaining pecans and spread on cooled cake. To bake cake in 13 x 9 inch pan, increase baking powder to 1/4 teaspoon more and increase baking time to 40 minutes.