Preheat the oven to 350 degrees.

Grease two 8 inch pans and line them with parchment paper.

In a medium mixing bowl mix together the eggs, buttermilk, oil, and vanilla.

In a large mixing bowl whisk together the flour, sugar, cocoa, baking soda, and salt. Pour the wet ingredients into the dry ingredients and mix just until they are incorporated. Pour in the boiling water and stir until well combined.

Pour the batter into the two cake pans evenly. Reduce the oven to 300 degrees and bake the cakes for 30-35 minute or until a toothpick comes out clean from the center.

Let the cakes cool for 5 minutes then transferring the cakes to a cooling rack. Let them cool for an hour.

In a stand mixer bowl add the butter. Place the mixer bowl on the mixer stand and turn up to medium speed. Mix the butter until it is smooth..

Reduce the mixer speed to low and slowly pour in the confectioners sugar and mix until it is all incorporated.

Add the caramel sauce and the vanilla extract and turn the mixer speed up to medium.

Leave the mixer mixing for 5-10 minutes until the caramel frosting is light and fluffy.

Place the heavy cream and butter next to the stove already.

Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot as needed.

In a very clean sauce pan combine add sugar and water and mix with a rubber spatula.

Place the heavy cream and butter next to the stove already.

Place a small cup of water with a pastry brush next to the stove so you will be able to wash down the inside of the pot as needed.

In a very clean sauce pan combine add sugar and water and mix with a rubber spatula.

Remove the pot from the stove and add in all of the butter at once making sure you whisk it well while you add it.

The caramel will boil up but make sure you keep an eye on it. Add in the heavy cream being careful of the bubbling and whisk it all together.

Whisk in the vanilla and salt until well combined.

Slice the tops of the cakes just so they are nice and flat. Place one cake onto your serving platter.

Place the buttercream into a pastry bag that has a star tip inside. Pipe out a half inch layer of buttercream onto the first layer of cake. Sprinkle half of the pecans over the buttercream then drizzle with about 2 tablespoons of caramel sauce.

Place the second cake on top. Pipe another half inch layer of buttercream and sprinkle the remainder of pecans on top making sure to leave a half-inch border around the cake.

Drizzle the caramel sauce over the top of the pecans.

Pipe a border of buttercream around the top of the cake and one swirl right in the middle. You can add a whole pecan right in the middle of the cake to finish.