Grease and flour bottoms of three 22cm layer cake tins. Preheat oven to 180 degrees C.
Melt 65g butter in heavy frypan over medium heat. Add pecans then brown 10 to 15 minutes stirring frequently.
Sift flour with baking powder and salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar then cream at high speed of mixer until light and fluffy.
At medium speed blend in eggs one at a time beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla essence beginning and ending with dry ingredients. Blend well after each addition.
Stir in 1 1/3 cups pecans. Pour batter into cake tins.
Bake for 25 to 30 minutes until cake is golden brown and springs back when lightly touched in centre.
When cool, blend remaining pecans with creamy butter icing; spread between layers and on top.
Creamy Butter Icing: Cream butter in mixing bowl. Add vanilla essence, salt, icing sugar and 1/3 to 1/2 cups of cream. Beat until smooth and of spreading consistency. If necessary thin with additional cream.