2/3 c. butter
1 1/3 c. sugar
1 tsp. vanilla
2 eggs
2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
1 c. toasted pecans

FROSTING:

3 tbsp. butter (soft)
3 c. powdered sugar (sifted)
2 1/2 to 3 tbsp. light cream
3/4 tsp. vanilla
1/3 c. toasted pecans

CAKE: Cream together 2/3 cup butter and 1 1/3 cup sugar, add 1 teaspoon vanilla. Add eggs one at a time beating well. In a separate bowl sift 2 cups flour, 1 1/2 teaspoon baking powder and 1/4 teaspoon salt. Add dry ingredients and milk alternately. Beat well after each. Add creamed ingredients, mix well. Fold in 1 cup toasted pecans. Bake at 350 degrees for 30 to 35 minutes in 2 (8 inch) pans. Cool 10 minutes and remove from pans, cool completely.

Toast pecans: 1 1/3 cup chopped pecans at 325 degrees with 3 tablespoons butter. Put on cookie sheet - stir occasionally. Toast about 15 minutes.

FROSTING: Mix together butter, powdered sugar, cream, and vanilla. Fold in 1/3 cup toasted pecans.