Preheat oven to 350Ëš. Butter and lightly flour 9 x 13 inch pan. Sift SWANS DOWN Cake Flour then lightly spoon into measuring cup for 2 ¼.
Make Crust: Combine flour, white granulated sugar and salt in large bowl. Cut in ¾ cup butter thoroughly with a pastry blender until mixture resembles very fine crumbs. Press mixture evenly into prepared pan using a piece of plastic wrap to ease pressing out crumb mixture. Bake approx. 17 to 20 minutes or until lightly browned.
Make Topping: Combine brown sugar, corn syrup and ½ cup butter in a sauce pan; bring to a boil over medium heat, stirring gently. Remove from heat. Stir ¼ of hot mixture into beaten eggs to temper; add to remaining hot mixture. Stir in pecans and vanilla. Pour filling over crust. Bake at 350° for 34 to 35 minutes or until set. Cool completely in pan on a wire rack. Cut into squares of desired size.