Southern Pecan Caramel Cake

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
• In a large bowl, beat together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, combine flour, baking powder, baking soda, and salt. Gradually add to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Fold in the chopped pecans.
• Divide batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes before transferring to wire racks to cool completely.

For the frosting:

• Melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for 10 minutes. Gradually beat in powdered sugar and vanilla extract until smooth.

For the caramel topping:

• Melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk. Bring to a boil, then remove from heat and let cool for at least 20 minutes.

Assemble:

• Once the cakes are completely cool, spread the caramel frosting between the layers and on the top and sides of the cake. Just before serving garnish with melted (cooled) caramel and whole pecans if desired.