Caramel Butter Pecan Cake

I made this Cake this last January for my  grandmothers birthday. It is so absolutely delicious. Its one of those, I want to eat every piece cakes. It comes from a southern down home recipe. I hope you give this a try. I dont think you will be disappointed.

Ingredients

• 1 1/4 cups butter
• 2 cups chopped pecans
• 10 or so whole pecans for decoration
• 3 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups white sugar
• 4 eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 4 cups sifted confectioners' sugar
• 1/3 cup heavy whipping cream
• 1/4 cup of caramel ice cream topping

Directions

1. Grease and flour bottoms of three 9 inch layer pans. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 1/4 cup butter in heavy skillet over medium heat. Add pecans and brown 10 to 15 minutes, stirring frequently.
3. Sift flour with baking powder and 1/2 teaspoon salt. Cream remaining butter in large mixing bowl. Gradually add 2 cups sugar; cream at high speed of mixer until light and fluffy. At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately with milk and vanilla extract, beginning and ending with dry ingredients. Blend well after each addition. Stir in 1 1/3 cups pecans. Pour batter into pans.
4. Bake for 25 to 30 minutes, until cake is golden brown and springs back when lightly touched in center. When cool, blend remaining pecans with Creamy Butter Frosting; spread between layers and on top. Drizzle caramel sauce between layers and on top to look pretty. Use reserve whole pecans for decorations.
5. To Make Creamy Butter Frosting: Cream 1/4 cup butter or margarine in mixing bowl. Add 1 teaspoon vanilla extract, salt, 4 cups confectioners' sugar and 1/3 to 1/2 cup cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.