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1
Preheat oven to 350 degrees (175 C.).
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2
Grease one 9 inch x 13 inch baking pan.
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3
Sift the flour before measuring then resift with the 1 cup (225 ml) of the packed brown sugar.
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4
Add the butter or margarine, eggs, milk, salt, baking powder and 1 tsp (5 ml) of the vanilla to the flour mixture.
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5
Beat on medium high speed of an electric mixer for 2 to 3 minutes.
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6
Spread batter into the prepared pan.
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7
Bake for 30 minutes or until a cake tester comes out clean.
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8
Remove cake from oven and place on a wire rack for 10 minutes.
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9
Remove cake from pan and place on a serving dish.
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10
Once cake is cooled completely frost with Caramel Icing.
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11
In a saucepan over medium heat stir the remaining 2 cups (475 ml) of brown sugar, and the cream until the sugar is dissolved.
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12
Cover and cook for 3 minutes.
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13
Uncover and cook without stirring till a candy thermometer reads 238 degrees (125 C.) to 240 degrees (125 C.).
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14
Stir in the remaining butter with a wooden spoon.
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15
Remove the icing from the heat and let cool to 110 degrees (45 C.).
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16
Add the remaining 1 tsp (5 ml) vanilla.
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17
Beat the icing until it is thick and creamy.
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18
If it becomes heavy, thin it out with cream until the right consistency appears.
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19
Spread over the top of the cooled cake and top with chopped pecans.
