Here in the south, we have an abundance of fresh pecans and this is a great way to use them. This recipe is moist and rich and makes a wonderful cake for potlucks or company or when you want something special for your family.
Preheat oven to 350 degrees. Grease and flour two 8" cake pans, set aside.
Melt about 3 tablespoons of butter into a cookie sheet. Add chopped pecans and bake for about 10 minutes, stirring frequently. Remove from oven and set aside.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Sift flour, then measure for accuracy. Sift again. Stir in baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. DO NOT USE A MIXER AT THIS POINT! Stir in using a spatula. Gently stir in flavorings and 1 cup of the roasted pecans.
Divide batter evenly between the two cake pans. Bake for about 25 to 30 minutes or until toothpick inserted in the middle of cake comes back clean and cake springs back when touched. Remove from oven and cool in pan for about 10 minutes. Remove from pans and cool completely. Frost between layers, top and sides.
FOR THE FROSTING: Mix together sugar and butter. Add milk a little at a time until desired spreading consistency is reached. Stir in flavorings and remaining pecans. Spread on completely cooled cake.