• Preheat oven to 350°F and grease and flour (2) 8" inch round pans. I use baking spray.
• Heat 2 tablespoon of butter over low heat in a skillet until melted.
• Add the chopped pecans to the skillet and lightly toast. Stir occasionally, about 3 minutes.
• Remove from heat and allow to cool.
• In a large bowl, cream the softened butter and the sugars together.
• Add the eggs, one at a time.
• Stir in the vanilla.
• In a separate bowl, sift together the flour, baking powder, and salt.
• Mix in half of the flour, then half of the milk.
• Repeat with the rest of the flour and milk.
• Stir in 2 cups of the toasted pecans.
• Pour half of the batter into one of the 8-inch rounds and repeat with the other 8-inch round pan.
• Bake in the preheated oven for 25-30 minutes. Check the center of the cakes with a toothpick to make sure it comes out clean.
• Remove from the oven and allow the cake to cool for 10 minutes before removing from the pan.
• Allow the cakes to cool completely before frosting to prevent the icing from sliding and melting.

Cream Cheese Frosting

• In a large bowl, beat together the softened cream cheese and butter.
• Add in the vanilla extract and beat until smooth.
• Slowly beat in the confectioner's sugar.
• Add the milk 1 tablespoon at a time until the frosting is smooth and the right consistency to frost the cake.