Preheat oven to 350F. Grease and flour three 9-inch round cake pans.

Spread chopped pecans on a baking sheet and toast for 8 minutes until fragrant.

In a skillet, melt 1/4 cup butter. Add toasted pecans and sauté for 2 minutes; set aside to cool.

In a stand mixer, cream 1 cup of butter and 2 cups sugar for 5 minutes until pale and fluffy.

Add eggs one at a time, followed by 2 teaspoons of vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Add dry ingredients to the creamed mixture in three parts, alternating with buttermilk, beginning and ending with flour.

Fold in 1 cup of the sautéed pecans. Divide batter into prepared pans.

Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely on wire racks.

To make frosting, cream the remaining 1 cup of butter with powdered sugar, evaporated milk, and 2 teaspoons of vanilla.

Stir in the remaining pecans and frost the cooled cake layers and exterior.