3 cups butter
1 (6 ounce) can evaporated milk
2 cups brown sugar
4 eggs
1 cup whole milk
1/2 cup white sugar
2 teaspoons vanilla extract
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x8 inch pan.
In a large bowl, cream together butter and brown sugar until smooth. Beat in eggs and milk; beat in sugar, whole milk, and white sugar. Mix in vanilla and pecans. Dip the edge of the foil into the cream to prevent sticking. Place pieces of pecans onto the foil cream. Place the cream on the prepared pan, flattening with the back of a knife.
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool completely.