In a large mixing bowl, cream sugar & butter. Add eggs, one at a time, beating well. Add vanilla.
Combine the flour, baking powder, & salt; add to creamed mixture alternately with milk. Beat just until combined.
Fold in pecans.
Pour into three greased 9" round baking pans. Bake at 350°F for 25-30 minutes. Cool for 10 minutes before removing from pans; set aside & cool completely.
For frosting, beat the cream cheese, butter, powdered sugar, & vanilla. Beat in enough milk to achieve spreading consistency.
Spread frosting between layers, inserting toothpicks to stabilize layers.
Frost top & sides of cakes. Sprinkle with pecans. Store in refrigerator.
Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture.
Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin.