TOASTED PECANS:

1/4 cup (1/2 stick) butter
2 cups chopped pecans

Preheat oven to 350°F.

Melt 1/4 cup (1/2 stick) of butter in a shallow baking pan. Add the pecans and stir to coat with butter.

Bake at 350°F for about 20 minutes or until pecans are toasted, stirring frequently. Set aside.

CAKE:

1 cup (2 stick) butter, divided
2 cups chopped pecans, divided
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract

Sift flour with baking powder and salt and set aside. Cream 1 cup (2 sticks) of butter with sugar, adding sugar gradually and creaming until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition.

Add sifted dry ingredients alternately with milk, beginning and ending with sifted dry ingredients. Stir in vanilla extract and 1 1/3 cups of toasted pecans. Save the remaining 2/3 cup toasted pecans to use in the frosting.

Pour the batter into 3 greased and floured 8-inch round layer cake pans. Bake at 350°F for 25 to 30 minutes, or until done. Cool on wire racks.

TOASTED PECAN FROSTING:

1/4 cup (1/2 stick) butter
1 (1 lb.) box sifted confectioners' sugar
1 tsp. vanilla
4 tbsp. evaporated milk (up to 6)
2/3 cup reserved toasted pecans

Cream butter. Add sugar, vanilla and milk. Cream until it is of spreading consistency. Stir in toasted pecans.