3 (1 lb. size) bread pans (9x3x5)

TOPPING:

3/4 c. butter (soft not melted)
1/2 c. sugar
1 1/2 c. finely ground pecans (not walnuts)
2 1/4 c. crushed vanilla wafers

Grease bread pans. Mix topping by hand (using hands works best). Press in bottom of loaf pans.

BATTER:

1 c. butter
2 c. sugar
1 1/2 tsp. vanilla
2 3/4 c. flour
1 1/2 tsp. baking powder
4 eggs
1 c. milk (1/2 can and 1/2 bottle)

Cream butter and sugar until light and fluffy. Add eggs and beat well at this stage you cannot overbeat. Mix milk and vanilla and add to batter with sifted dry ingredients. Pour over crunch and bake at 350 degrees oven for 1 hour. Cool for about 5 to 10 minutes then invert pans and remove cake. (Bottom is top of cake).