(Toasting the nuts in butter before adding to this cake adds extra flavor and keeps the nuts in the cake and the frosting crunchy.  To toast 1 1/3 cups chopped nuts, pour 3 tablespoons melted butter or margarine into a baking pan.  Stir in nuts.  Bake at 350 degrees for ten minutes, stirring twice.  Cool.  Use as directed in recipes.)

• 2/3 cup butter or margarine, softened
• 1 1/3 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups chopped pedans, toasted, divided

Butter Pecan Frosting:

• 3 tablespoons butter or margarine, softened
• 3 cups confectioners sugar
• 3 tablespoons milk
• 3/4 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk.  Stir in vanilla and 1 cup toasted pecans.  Pour batter into two greased and floured 8 inch round baking pans.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool for ten minutes; remove from pans to wire racks to cool completely.  For frosting, cream butter and sugar in a mixing bowl.  Add milk and vanilla; beat until light and fluffy.  Add additional milk if needed.  Stir in remaining toasted pecans.  Spread between the layers and over the top and sides of the cake.  YIELD:  12 servings.

(Virginia Gentry, Sutherlin, VA)