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Preheat oven to 350 degrees. Pam spray 2 (9-inch) round cake pans; line with lightly Pam sprayed parchment or wax paper. Combine flour, baking powder, and salt in a bowl; set aside. Place 1 ¾ c. granulated sugar, ¼ c. light brown sugar, and 1 cup butter in large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture and 1 cup milk alternately to butter mixture, beginning and ending with flour mixture and beating at low speed after each addition. Pour into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; or until wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack. Place one layer on a cake plate.
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Caramel Cream Cheese Frosting-
Combine 1 ½ c. brown sugar, evaporated milk and ¼ c. butter in a saucepan. Cook over medium heat, stirring until sugar is dissolved. Cook (without stirring) until a candy thermometer registers 238 degrees. Transfer to a heat-resistant bowl, and beat 3 minutes or until thickened and easy to spread. Quickly spread filling over cake layer on plate. Cover loosely with plastic wrap; chill 15 minutes or until set. Spread a thin layer of Caramel Cream Cheese Frosting over filling. Top with second layer. Frost cake. Chill 20 minutes or until frosting sets, the cover and chill 4 hours.
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