Butter Pecan Cake

1 1/4 c. butter
1 1/3 c. chopped pecans
3 c. all purpose flour
2 tspn. baking powder
1/2 tspn. salt
2 c. sugar
4 eggs
1 c. milk
2 tspn. vanilla extract
Grease & flour 9" pans.  Preheat oven to 350 degrees.  Melt 1/4 cup butter in heavy skillet over medium heat.  Add pecans and brown, be sure to stir so they won't burn.  In mixing bowl cream remaining butter and sugar until fluffly.  Blend in eggs, one at a time.  Add dry ingredients alternating with milk and vanilla extract, beginning and ending with dry ingredients.  Stir in pecans.  Pour batter into pans.  Bake for 30 - 35 min. check with cake tester to make sure it is done.  Cool completely before icing with Caramel Frosting.

Hershey's Chocolate Cake

2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Heat oven to 350 degrees.  Grease and flour two 9" round baking pans.  Combine dry ingredients in large bowl.  Add eggs, milk, oil and vanilla; beat on med. speed 2 min. Stir in boiling water (batter will be thin).  Pour into pans.  Bake 30 - 35 min. or until tester comes out clean.  Cool 10 min.; remove from pans to cool completely.  Frost with Hershey's Chocolate Frosting.