1.) Preheat oven to 350 degrees F. Grease and flour two 9" round baking pans. Set aside
2.) In a large bowl combine the flour, sugar, brown sugar, cocoa powder, baking powder, baking soda and salt. Add in the eggs, buttermilk, oil or butter, and vanilla. Beat on low speed for 1 minute then on medium speed for 2 minutes.
3.) Pour batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans. Cool completely before frosting.
4.) For the frosting beat the the butter until pale and fluffy. Slowly add in the powdered sugar and cocoa powder along with the milk and vanilla. Beat well until smooth and fluffy. Add additional milk if needed.
This cake can also be make in a 9x13 baking pan. Place on a serving platter frost with frosting and pipe a boarder around the top of and bottom of the cake. Top with the caramel and pecans.
This does not make a lot of frosting for the layered cake, so if you like your frosting on the thicker side double the frosting recipe.