six pieces - six people
soft butter cut in pieces
1Place pecans and 1/4 cup butter in a baking pan.
2Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
3In a large bowl, cream sugar and remaining butter until light and fluffy.
4Add eggs, one at a time, beating well after each addition.
6Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.
7Stir in 1-1/3 cups of toasted pecans.
8Pour into three greased and floured 9-in. round baking pans.
9Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean.
10Cool for 10 minutes before removing from pans to wire racks to cool completely.
11Stir in remaining toasted pecans into a can of vanilla frosting. Spread frosting between layers and over top and sides of cake.