BUTTER PECAN CAKE RECIPE

1-1/4 cups butter, softened, divided

2 teaspoons baking powder

2-2/3 cups chopped pecans

2 teaspoons vanilla extract

3 cups all-purpose flour

1/2 teaspoon salt

2 cups sugar

1 cup milk

4 eggs

8 to 8-1/2 cups confectioners' sugar

1 can (5 ounces) evaporated milk

2 teaspoons vanilla extract

1 cup butter, softened

1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.

2. In a large bowl, cream sugar and remaining butter until light and fluffy.

3. Add eggs, one at a time, beating well after each addition. Stir in vanilla.

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

4. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

5. For frosting, cream butter and confectioners' sugar in a large 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