Cake with pecans and caramel from the southern region.

For the Cake:

2 cups granulated sugar

1 cup unsalted butter, softened

2 cups all-purpose flour

1 cup whole milk

4 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon salt

For the Pecan Filling:

1 cup chopped pecans

1/4 cup unsalted butter

1/2 cup packed light brown sugar

1/4 cup heavy cream

1 teaspoon vanilla extract

For the Caramel Frosting:

1/2 cup unsalted butter

1/4 cup heavy cream

1 cup packed light brown sugar

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Add the softened butter, milk, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well blended and smooth.
Pour the batter evenly into 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, then remove them to a wire rack to cool completely.

In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture begins to bubble.
Remove from heat and stir in the vanilla extract and chopped pecans.
Allow the filling to cool slightly before spreading it between the cake layers.

In a medium saucepan, melt the butter over medium heat.
Add the brown sugar and heavy cream, stirring constantly until the mixture begins to boil.
Reduce heat and let it simmer for 2-3 minutes, stirring constantly.
Remove from heat and let it cool for about 10 minutes.
Gradually beat in the powdered sugar until smooth.
Stir in the vanilla extract.

Allow the cake to set for at least 30 minutes before serving to let the flavors meld together.

Enjoy!