Toasted Butter Pecan Cake

For the cake:

• 2 cups pecans, chopped
• 1-1/4 cups butter
• 3 cups sifted All Purpose flour
• 2 tsp. double-acting baking powder
• 1/2 tsp. salt
• 2 cups sugar
• 4 unbeaten eggs
• 1 cup milk
• 2 tsp. vanilla

Coat pecans with 1/4 cup butter and toast in oven at 350° F for 20 - 25 minutes, stirring frequently.

Sift flour with baking powder and salt.

Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs one at a time, beat well after each. Add flour mixture alternately with milk, beginning and ending with flour mixture. Blend well after each addition. Stir in vanilla and 1-1/3 cups toasted pecans. Turn into three 8 or 9 inch layer pans, greased and floured on the bottom.

Bake at 350° F for 25 to 30 minutes.

For the frosting:

• 1/4 cup butter
• 1 pound (4 to 4-1/4 cups) sifted powdered sugar
• 1 tsp. vanilla
• 4-6 tbls. evaporated milk or cream

Cream butter. Add powdered sugar, vanilla and evaporated milk or cream, mix until of spreading consistency. Stir in remaining pecans.

Spread frosting between layers and on top of cooled cake.