BUTTER PECAN CAKE

Butter Pecan Cake 

2 2⁄3 cups pecans, chopped
1 1/4 cup butter, room temperature
2 cups sugar
4 eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup milk
2 teaspoons vanilla

Place the pecans in a large flat baking dish with ¼ cup of the butter.
Place in preheated 350- degree oven for 20-25 minutes, stirring often.
Meanwhile, cream the butter and sugar, about 4 minutes.
Add the eggs one at a time, beating well after each addition.
Combine the flour, salt and baking powder, add to the creamed mixture, alternating with the milk.
Stir in the vanilla and 1¹/3 cups of the buttered pecans. Pour into two 9-inch round cake pans and bake (with the oven still at 350 degrees) for 25 minutes or until the cake tests done.

Frosting
1 cup butter
8 to 8½ cups powdered sugar
1 5-ounce can evaporated milk
2 teaspoons vanilla
1 1/3 pecans

Cream the butter with about a cup of the sugar, add a little milk, then alternate with the remaining sugar until all has been added.
Add the vanilla and the remaining 1¹/3 cups of pecans left from the cake instructions.
Generously frost between the layers and around the outside and top of the cake