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 gran. sugar, 1/4 cup light brown sugar, & 1 cup butter in a large bowl; beat w/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 bubble. Cut up soft caramel candies into smaller pieces & stage/place in cake batter.
Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans & cool completely on wire rack.
Place 1 layer on a cake plate. Spread plain caramel syrup 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. You may have to apply frosting a bit at a time and let chill since frosting will become oozey and fall down the sides of the cake.
Drizzle MRS. RICHARDSON's Butterscotch Caramel Syrup over top of cake. Then cover & chill 4 hours or overnight.
Let stand 10 minutes at room temperature before serving.