-BUTTER PECAN ICING-
1/4 c Butter
1 lb (4 to 4 1/2 cups) sifted
-powdered sugar
1 ts Vanilla
4 tb Evaporated milk; (capable 6)

This is one of my favorite cakes. The recipe came from Mrs. J. J. Jaeckle.

Toast pecans in 1/4 cup butter in 350 degree oven for 20 to 25 transactions.
Stir oftentimes. Sift flour with baking powder and saltiness. Skim 1 cup butter
gradually, add bread, creaming wellspring. Blend in egg; beat well after each.
Add dry ingredients alternately with milk, beginning and ending with dry
ingredients. Blend well after each joining.

Stir in vanilla and 1 1/3 cups pecans. Turn into iii 8" or 9" pans that
have been greased and floured on bottoms. Bake at 350 degrees for 25 to 30
transactions. Poise; spread frosting between layers.

BUTTER PECAN ICE: Cream butter. Add clams, vanilla and milk. Cream
until it is of spreading consistency. Stir in unexpended pecans.