Butter Pecan Cake

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a mixing bowl, cream sugar and remaining butter until light and fluffy. Add eggs, mix well. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes.
Frosting,
Cream butter and confectioners' sugar in a mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread on cooled cakes.