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

Toast pecans in 1/4 cup butter in 350 degree oven 20-25 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 cup roasted pecans.

Turn into 3 9 or 8 inch greased and floured pans. Bake at 350 degrees for 25-30 minutes or until cake tester comes out clean. Cool; spread the following frosting between layers and on top.

Cream 1/4 cup butter; add 1 pound powdered sugar (sifted), 1 teaspoon vanilla and 4-6 tablespoons evaporated milk or cream. Mix until of spreading consistency. Stir in remaining pecans.