HEAT oven to 350°F. Spray a 10-inch tube pan with flour no-stick baking spray. Set aside.
Spread the pecans for the cake and garnish in a single layer on a sheet pan. Toast for 6-8 minutes. Cool completely.
Combine 2 ¼ cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
COMBINE flour, baking powder and salt in medium bowl; mix well.
Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
BAKE 1 ¼ hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
GLAZE Melt ¼ cup butter in small saucepan over medium-low heat. Add ½ cup brown sugar; cook 2 minutes, stirring constantly.
Add ¼ cup milk; bring to a boil, stirring constantly.
REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
Garnish with additional toasted pecans.