Caramel Pound Cake            

1 box dark brown sugar
1 cup sugar
3 cups flour
1/2 tsp baking powder
1 cup butter or margarine
1/2 cup shortening
5 large eggs
1 cup milk
1 tsp vanilla
1 cup chopped pecans

Cream butter, shortening and sugars. Sift flour and baking powder together. Add eggs one at a time to creamed mixture, beating after each addition. Add flour alternately with milk; add vanilla. (save 1/2 cup flour to mix with nuts) Fold in nuts. Pour into greased and floured 10-inch tube pan. Bake at 300 for 1 hour and 15 minutes, or until tests done. Let stand in pan for 10 minutes, then turn out on wire rack.

Frosting:
Beat together 1 cup sugar, 1 cup brown sugar, 1/2 cup evaporated milk and 1/2 cup melted margarine in a small saucepan; bring to a rolling boil and cook 1 minute. Remove from heat and add vanilla.
Cool. Beat until thickened to spreading consistency (doesn't have to be as thick as regular frosting), if it gets too thick, thin with a little milk. Spread on cake