Instructions
Cake Preparation:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour mixture. Stir in the chopped pecans.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Caramel Icing:
In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and milk. Bring the mixture to a boil, then remove from heat and allow to cool for 10 minutes.
Gradually beat in the powdered sugar and vanilla extract until smooth and creamy.
Assembly:
Once the cakes have cooled completely, place one layer on a serving plate and spread with caramel icing. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining icing.
If desired, garnish the top of the cake with whole pecans.