2 c. chopped pecans
1 lb. 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 pound butter at 350 degrees for 25 minutes. Stir frequently. Cool.

Sift flour with baking powder and salt. Cream 1 cup butter; gradually add sugar, cream well. Blend in eggs, one at a time, beat well after each. Add dry ingredients alternating with milk. Blend well. Stir in vanilla and 1 1/3 cup pecans. Pour into three 8 or 9-inch round pans, buttered and floured. Bake at 350 degrees for 25-30 minutes. Cool. Spread on frost.

FROSTING:

Cream 1/4 pound butter. Add 1 pound confectioners' sugar, 1 teaspoon vanilla and 4-6 tablespoons evaporated milk. Cream well. Add remaining pecans. Stir.