2 c. pecans, chopped
1 1/4 c. Land O'Lakes butter
3 c. sifted Pillsbury's BEST all-purpose flour
2 tsp. double-acting baking powder
1/2 tsp. Diamond crystal salt
2 c. sugar
4 unbeaten eggs
1 c. milk
2 tsp. French's vanilla

Toast pecans in 1/4 cup butter in 350 degree oven 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt.

Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs; beat well after each. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Turn into three 9 or 8-inch round layer pans, greased and floured on bottoms.

Bake at 350 degrees for 25 to 30 minutes. Cool; spread Frosting between layers and on top.

BUTTER PECAN FROSTING:

Cream 1/4 cup Land O'Lakes butter. Add 1 pound (4 to 4 1/4 cups) sifted powdered sugar, 1 teaspoon French's vanilla and 4 to 6 tablespoon evaporated milk or cream until spreading consistency. Stir in remaining pecans.