Butter Pecan Cake - cooking recipe

Ingredients

2 c. pecans, chopped
1 1/2 c. butter, divided
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 eggs
1 c. milk
3 tsp. vanilla, divided
6 c. sifted powdered sugar
3/4 to 1 c. evaporated milk

Preparation

Toast pecans in 1/4 cup butter in 15 x 10 x 1-inch pan in a 350\u00b0 oven about 15 to 20 minutes, stirring frequently.
Remove from oven; cool thoroughly.
Set aside, reserving 2/3 cup pecans for frosting.
Combine flour, baking powder, and salt.
Set aside. Beat 1 cup butter, gradually adding 2 cups sugar, beating well. Add eggs beating well after each.
Add flour mixture alternately with milk, beginning and ending with flour mixture.
Beat well. Stir in vanilla and 1 1/3 cups toasted pecans.
Put in 3 greased and floured pans.
Bake on 350\u00b0 for 25 to 30 minutes.
Cool in pans for 10 minutes.
Cool layers completely.
For frosting beat 1/4 cup butter until fluffy.
Add powdered sugar, vanilla, and enough milk to make frosting of good spreading consistency.
Stir in reserved toasted pecans.
Spread frosting between layers, on top and sides.