Butter Pecan Layer Cake

We had a butter pecan cake for our wedding reception (except for the one carrot cake layer mistakenly inserted), so I thought making on for Thanksgiving with the family would be perfect.  If you do not have 9 x 3 cake pans, use 3 9 x 2 cake pans.

Pecan Prep:
2 2/3 Cup Pecans, Chopped
1/4 Cup Butter

Cake:
1 Cup Butter, softened
2 Cups Sugar
4 Large Eggs
2 Tsp Vanilla
3 Cups All Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Milk

Frosting:
1 Cup Butter, softened
8 1/2 Cup Confectioner's Sugar
5 Ounces Evaporated Milk
2 Tsp Vanilla

Heat 1/4 cup butter in a large skillet.  Add pecans and stir until toasted.  Remove from pan to cool.

Heat oven to 350 degrees.  In a large bowl, cream sugar and 1 cup butter until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  In a separate bowl, combine flour, baking powder and salt.  Add to creamed mixture alternately with milk, beating well after each addition.  Add 1 1/3 cups toasted pecans to the cake batter.  Divide between two 9 x 3 inch pans.  Bake at 350 minutes for 40 to 45 minutes or until a toothpick comes out clean.  Cool in pan for 10 minutes then remove to a wire rack to cool completely.

For frosting, cream butter and sugar in a medium bowl.  Add milk and vanilla, beat until smooth.  Stir in remaining pecans.  Spread between layers and over top and sides of cake.