3 tsp. baking powder
3 c. flour
1 tsp. vanilla
1 1/3 c. milk
1 c. butter
2 c. sugar
8 egg yolks
1 c. chopped pecans

Mix baking powder with 2 3/4 cups flour and sift 3 times. Add vanilla to milk. Cream butter until soft and light colored. Add sugar and cream until light and fluffy. Beat egg yolks until thick and lemon colored. Add to creamed mixture. Add milk and dry ingredients alternately. Beat thoroughly. Add nuts to remaining 1/4 cup flour and beat into batter. Bake in 3 greased and floured 8 inch layer pans at 350 degrees for 30 minutes. Cool, frost with Praline Fudge Frosting.

PRALINE FUDGE FROSTING:

2 tbsp. butter
1 c. milk
2 c. brown sugar
1 c. granulated sugar
1/2 to 1 c. chopped pecans
1/2 tsp. vanilla

Mix and cook until mixtures forms a soft ball when dropped in cold water. Remove from heat. Cool to lukewarm. Beat until creamy. Add nuts and vanilla. If mixture hardens too quickly, thin with cream a tablespoon at a time.