2 c. pecans, chopped
1 1/4 c. butter
3 c. sifted all-purpose flour
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 at 350°F for 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 addition. 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 8 or 9-inch round layer pans, greased and floured on bottoms.

Bake at 350°F for 25 to 30 minutes. Cool and spread frosting between layers and on top.

Butter Pecan Frosting:

1/4 c. butter
1 lb. sifted powdered sugar
1 tsp. vanilla
4 to 6 tbsp. evaporated milk or cream

Cream butter. Add powdered sugar, vanilla and evaporated milk or cream until of spreading consistency. Stir in remaining pecans.