To bake this raspberry torte recipe, preheat your oven to 350 degrees. Grease and flour 9-inch square baking pan and set aside.
Beat butter and granulated sugar in medium sized bowl until light and fluffy. Add eggs and vanilla; beat until blended. Stir flour, baking powder and salt until mixed. Add to butter mixture alternately with milk, beating until blended. Fold in ground pecans; spread batter in prepared pan.
Bake 30 to 35 minutes or until center springs back when lightly pressed. Cool in pan on wire rack for 5 minutes. Remove from pan and cool completely on rack.
To make filling, beat butter and confectioners' sugar in medium bowl until light and fluffy. Add egg and beat until blended.
Cut cake in half horizontally to make 2 layers. Place on layer on serving plate, cut side up, and spread with butter filling. Cover with raspberry filling and top with second layer, cut side down.
To make topping, whip cream in medium bowl until soft peaks form. Add confectioners' sugar and whip until firm. Fold in chopped pecans. Spread over top of torte. Refrigerate at least 3 - 4 hours. Cut into 9 3-inch sqaures.