In a baking tray, combine the pecans and 1/4 cup butter. Bake at 350°F for 20-25 minutes, or until golden brown, stirring often. Remove yourself from the situation.
Cream the sugar and remaining butter in a large mixing mixer until light and creamy. One at a time, add the eggs, beating well after each addition. Pour in the vanilla extract. Combine flour, baking powder, and salt; alternately add flour and milk to creamy mixture, beating well after each addition. 1 1/3 cup toasted pecans, stirred in
Pour into three nine-inch greased and floured pans. Baking pans that are round. Bake for 25 minutes at 350 degrees, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans and placing on wire racks to cool completely.
In a large mixing basin, cream butter and confectioners’ sugar together. Pour in the milk and vanilla extract. Blend until completely smooth. Toss in the remaining toasted pecans. Distribute the decorating cream throughout the layers, as well as the cake’s pinnacle and aspects.