FOR THE CAKE:.
Preheat oven to 350°. Grease 2 (9-inch) round cake pans; line with lightly greased parchment or wax paper.
Combine flour, baking powder, and salt in a bowl; set aside. Place 1 3/4 cups granulated sugar, 1/4 cup light brown sugar, and 1 cup butter in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place 1 layer on a cake plate.
Combine 1 1/2 cups brown sugar, evaporated milk, and 1/4 cup butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238°. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set.
Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, then cover and chill 4 hours or overnight. Let stand 10 minutes at room temperature before serving. Garnish, if desired.
Caramel Cream Cheese Frosting:.
Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Pecan Praline (topping):.
Combine sugar and 1/4 cup water in a small skillet over medium-high heat; cook (without stirring) until golden. Stir in pecans; remove from heat. Rapidly spread mixture onto greased foil. Cool completely. Break into small pieces; store in an airtight container up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2334.44 Kcal (9774 kJ)
Calories from fat	1217.64 Kcal
		% Daily Value*
Total Fat	135.29g	208%
Cholesterol	373.77mg	125%
Sodium	1393.15mg	58%
Potassium	2769.12mg	59%
Total Carbs	270.27g	90%
Sugars	219.79g	879%
Dietary Fiber	1.81g	7%
Protein	22.59g	45%
Vitamin C	0.7mg	1%
Vitamin A	0.7mg	24%
Iron	2.3mg	13%
Calcium	402.3mg	40%

Amount Per 100 g
Calories	404.26 Kcal (1693 kJ)
Calories from fat	210.86 Kcal
		% Daily Value*
Total Fat	23.43g	208%
Cholesterol	64.73mg	125%
Sodium	241.26mg	58%
Potassium	479.54mg	59%
Total Carbs	46.8g	90%
Sugars	38.06g	879%
Dietary Fiber	0.31g	7%
Protein	3.91g	45%
Vitamin C	0.1mg	1%
Vitamin A	0.1mg	24%
Iron	0.4mg	13%
Calcium	69.7mg	40%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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