Caramel Cake

Directions

1. 1
   Line and grease and flour four 9 inch cake pans.
2. 2
   Sift together 3 cups flour, 1/4 t baking soda and salt.
3. 3
   Cream butter and sugar. Add 2 T vanilla. Add eggs one at a time, mixing well after each addition.
4. 4
   Add sour cream and flour alternately. Begin and end with flour.
5. 5
   Spoon batter evenly into pans and bake at 350 degrees until cakes pull away from edge, approximately 20 minutes.
6. 6
   Prepare icing.
7. 7
   Put brown sugar into a heavy-bottomed pot. Cut up margarine and add to pan. Add evaporated milk.
8. 8
   When cakes are out of pans cooling, begin heating the brown sugar mixture on low heat until melted completely. Turn up heat and cook on high stirring occasionally to keep it from sticking. Bring to rolling boil for 2-3 minutes but keep it under 240 degrees. Remove from heat and add 1/2 t vanilla and a pinch of baking soda.
9. 9
   Put pot immediately into a sink of cold water and use hand mixer to beat for several minutes until the icing starts to look stringy.
10. 10
    Working quickly, place largest cake layer, bottom up, on wax paper and spread 2 large heaping spoonfuls of icing on top. Place the second layer next, top side up, spread on icing and repeat with additional layers. If the icing starts to set up, ou can add 1/2 t evaporated milk and reheat the mixture on high to thin. Finish by spreading remaining icing on top and around sides of cake. Sprinkle chopped pecans on top and press into sides.