1 1/2 c. (2 1/2 sticks) butter, divided
2 c. chopped pecans
3 c. sifted all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 c. granulated sugar
4 eggs
1 c. milk
2 tsp. vanilla
Heath Bar Frosting

Preheat oven to 350°F. While oven is heating, melt 1/4 cup (1/2 stick) butter in a pie plate in oven. When butter melts, stir in pecans.

Bake, stirring frequently, until pecans are toasted, about 20 to 25 minutes.

Sift together flour, baking powder and salt. In bowl of electric mixer, beat remaining 1 cup butter, gradually adding sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk, beginning and ending with flour. Blend well. Mix in vanilla and pecans. Pour batter into 3 greased and floured 8 or 9-inch round pans.

Bake for 25 to 30 minutes. Let cool, then frost.

Heath Bar Frosting:

1/4 c. (1/2 stick) butter
4 c. powdered sugar
1 tsp. vanilla
5 tsp. evaporated milk
1 c. crushed Heath bars

Beat butter in electric mixer until light and fluffy. Add sugar, vanilla and evaporated milk; blend until frosting is of spreadable consistency. Stir in crushed Heath bars. Use to fill and frost cake.