3. In a separate bowl, sift together the flour, salt, and baking powder. Gradually add to the creamed mixture alternately with milk, starting and ending with flour mixture. Stir in vanilla extract.
4. Fold in chopped pecans, then divide the batter evenly between the prepared pans.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Once cool, drizzle caramel sauce over the top of one cake layer. Place the second cake layer on top and drizzle with more caramel sauce. Let the sauce set slightly before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 12 servings
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