4 tablespoons butter
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1 cup white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon vanilla extract
1 egg
1 teaspoon vanilla extract
1 cup milk
1 cup sour cream
3 tablespoons milk
1 cup chopped pecans
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (15 ounce) pans.
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the flour and baking powder, beating until well blended. Combine the brown sugar mixture with the vanilla, egg, egg and vanilla. Stir together. Combine the sour cream and milk and stir into the creamed mixture. Fold in the pecans. Spread batter into prepared pans.
Bake in the preheated oven for 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Frost with the sour cream and milk glaze.