Cake with pecans and caramel from the southern region.

Ingredients

pastel:

I’m sorry, but your request is not clear. Could you please provide more information or context so I can assist you better? 1/2 cups of regular flour
2 cups of white sugar
1 cup of butter without salt, at room temperature
1 cup of full-fat milk
4 big eggs 2 teaspoons vanilla extract
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 small spoon of salt
1 cup of chopped pecans Caramel Icing:
1 cup of butter without salt
1 cup of packed brown sugar
1/4 cup of full-fat milk
3 cups of powdered sugar
1 teaspoon of vanilla flavoring

Preparation

Heat your oven to 350°F (175°C) before using it. Put grease and flour on three 9-inch round cake pans.
In a big bowl, mix the butter and sugar until they are light and fluffy. Add one egg at a time, mixing well after each one. Add the vanilla extract.
In another bowl, mix together flour, baking powder, baking soda, and salt. Slowly mix the ingredients into the creamy mixture, alternating between adding flour mixture and milk. Start with the flour mixture and end with it too. Mix in the chopped pecans.
Separate the batter equally into the cake pans that have been prepared. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Let the pans cool for 10 minutes before moving the baked goods to wire racks to cool completely.
To make the frosting, heat the butter in a saucepan on medium heat until it melts. Mix the brown sugar and milk together. Heat until boiling, then take off the heat and allow to cool for 10 minutes. Slowly mix in powdered sugar and vanilla extract until the mixture is smooth.
Number 6. After the cakes have cooled down, put the caramel frosting between the layers and on the top and sides of the cake. Add whole pecans on top if you like.
Time to prepare: 20 minutes. Time to cook: 30 minutes. Total time: 50 minutes.
Calories: 550 calories | Portions: 12 servings