For The Cake:
2 1/2 cups all-purpose flour.
2 large eggs.
2 cups granulated white sugar.
2 cups softened butter (equal to 2 sticks).
1 cup of water.
1/2 cup buttermilk.
1 teaspoon pure vanilla extract.
1 teaspoon baking soda.
1 teaspoon salt.
For The Frosting:
1 cup of heavy cream.
2 tablespoons vanilla extract.
1 cup butter.
3 cups granulated sugar.
Preheat your oven to 350 degrees F. And grease two cake pans using cooking spray.
In a large bowl, combine flour, salt, granulated sugar and whisk until well combined.
Melt butter in a saucepan with water and pour over the flour. Whisk until blended.
Add baking soda, eggs, vanilla extract, and buttermilk. Mix well until the batter is well combined and smooth.
Divide the batter between the two prepared pans, and bake for 17 to 20 minutes, when you find a toothpick inserted in the center comes out clean, remove the cakes from the oven, and let them cool in the pan for 10 minutes, then turn layers onto parchment-covered racks to cool completely.
Meanwhile, prepare your frosting by mixing all the ingredients except 1 cup of sugar into a saucepan, and cook on low for 3 minutes.
In another saucepan, put the remaining sugar and melt until it becomes an amber color. Then add it to the first mixture stirring well.
Immediately pour about 1/3 of the frosting onto the bottom cake layer, place the other layer over top, and pour the remaining frosting on top and sides. Spread evenly.
For the topping, I use toasted pecan halves, and I sprinkle powdered sugar over them.