1 - 18.5 oz. box butter cake mix

Mix cake according to package directions. Pour batter into 3 well greased and floured 8 or 9 inch layer pans. Cook according to package directions. Cool. Frost with caramel icing.

Caramel Icing:

2/3 cup milk
1 1/2 cup light brown sugar
1 1/2 cup sugar
2 1/8 sticks butter
2 1/4 tsp. vanilla
chopped pecans

Bring first four ingredients to a rolling boil and boil for 5 minutes. Take off heat and beat until smooth and creamy. Add vanilla. Spread frosting between layers, top and sides of cooled cake. Top with chopped pecans.