Ingredients

2-2/3 cups chopped pecans

1-1/4 cups butter (no substitutes), softened, divided

2 cups sugar

4 eggs

3 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 teaspoons vanilla extract

Frosting:

1 cup butter (no substitutes), softened

8 to 8-1/2 cups confectioners’ sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

Directions:

Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.

For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.Yield: 12-16 servings.