Toasted Butter-Pecan Cake(Mrs. Colley E. Pittman) - cooking recipe

Ingredients

2 c. pecans, chopped
1 1/4 c. butter or margarine
3 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 c. sugar
4 eggs, unbeaten
1 c. milk
1 tsp. vanilla

Preparation

Toast pecans in 1/4 cup butter in a 350\u00b0 oven for 20 to 25 minutes.
Stir frequently.
Sift flour with baking powder and salt. Set aside. Cream remaining butter. Gradually add sugar, creaming well. Blend in one egg at a time, beating well after last egg. Alternately add dry ingredients and milk. Stir in vanilla and 1 1/3 cups pecans.
Reserve remaining pecans for frosting.
Turn into three 8 or 9-inch round layer pans, well-greased and floured. Bake at 350\u00b0 for 25 to 30 minutes. Cool.