°1-1/4 cup butter, softened, divided
°2 teaspoons of yeast
°2-2/3 cups chopped pecans
°2 teaspoons vanilla extract
°3 cups all-purpose flour
°1/2 teaspoon of salt
°2 cups of sugar
°1 cup milk
°4 eggs
°8 to 8-1/2 cups icing sugar
°1 can (5 oz) evaporated milk
°2 tsp vanilla extract
°1 c butter, soft

* Methods :

Place pecans and 1/4 cup butter in a baking dish. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; put aside.
In a large bowl, cream the sugar and remaining butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Blending flour, baking powder & salt; adding to creamed mix alternately with milk, beating well after every addition. Stirring in 1 1/3 cups toast pecans.
Pour into three greased and floured 9-inch pans. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Let cool for 10 minutes before removing from pans to wire racks to cool completely.
For the frosting, cream the butter and icing sugar in a large bowl. Adding milk and vanilla; beat to smooth. Stir in rest toasted pecans. Spreading frosting between layers & on top and sides cake.