Toasted Butter Pecan Cake

From: (Carole A. Resnick)

1 1/3 cups chopped pecans
3 Tablespoons butter
3/4 cup butter
1 1/3 cup sugar
2 cups sifted all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
2 eggs
2 teaspoons vanilla

Preheat oven to 350 F.  Grease and flour 2 8" tins.

In a shallow pan, dot the 3 Tablespoons butter over pecans.

Toast for 15, minutes, stirring occasionally.

Sift dry ingredients.

Cream butter and sugar until light and fluffy.  Add eggs, one at a
time, beating well after each addition.  Add vanilla.  Add flour
mixture and milk alternately.  Fold in 1 cup toasted pecans.

Pour into prepared pans.  Bake 30-35 minutes


4 Tablespoons butter
3 cups sifted confectioners' sugar
3 Tablespoons light cream
1 teaspoon vanilla

Combine all ingredients.  Beat until smooth. Spread frosting between
layers, on sides, and top.  Sprinkle remsining nuts on top of cake.