Ingredients:

• 1 teaspoon vanilla 
• 1 cup buttermilk 
• 4 eggs
• 2 cups granulated sugar 
• 1/2 teaspoon salt 
• 2 teaspoons baking powder
• 3 cup plain flour 
• 1 cup plus
• 2 tablespoons butter, divided 
• 1-1/3 cup pecans, chopped 
• Suggested frosting: Caramel or Dark Chocolate Glaze

Directions:

In a 350 degree oven, toast the pecans in 2 tablespoons of the butter for 20 to 25 minutes. Watch carefully and stir often; ovens vary, and pecans can overcook quickly! Keep oven preheated. Measure flour, and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with baking powder and salt; set aside. In an electric mixer, cream the remaining 1 cup butter and sugar until light. Add eggs one a time, and beat well after each egg. Add flour mixture a small amount at a time, alternating with the buttermilk and vanilla. Beat batter an additional 2 minutes. By hand, stir in the toasted pecans. Prepare 2 cake layer pans. Bake in the preheated oven for 25 to 30 minutes. Allow cakes to cool in pans for 15 minutes before turning out of pans. Cool cakes completely before frosting.