2 c. pecans, chopped
1 1/4 c. "Land of Lakes" butter
3 c. plain flour, sifted
2 tsp. salt
2 c. sugar
4 eggs, unbeaten
1 c. milk
2 tsp. vanilla
2 tsp. baking powder

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 cake pans, greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool. Spread with frosting.

BUTTER PECAN FROSTING:

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

Cream butter, add powdered sugar, vanilla and 4 to 6 tablespoons evaporated milk or cream until of spreading consistency. Stir in remaining pecans.