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Preheat the oven to 350°F (175°C). Set aside an ungreased 8-inch square metal baking pan.
In the baking pan, whisk together the flour, sugar, cocoa, baking soda, and salt. Sift several times to combine well.
Make three wells in the dry ingredients. Pour the oil or melted butter into one well, the vinegar into another, and the vanilla into the third.
Stir with a fork to loosely combine, then add ½ cup of warm water and stir. Add the remaining ½ cup and stir until smooth.
Bake for 30-35 minutes, or until the top springs back when lightly pressed. If adding nuts, sprinkle them on top after 15 minutes of baking.
Let the cake cool slightly. If using confectioners' sugar, dust while warm. Rest for 20 minutes before slicing.
For caramel icing, combine brown sugar, butter, milk, salt, and vanilla in a saucepan over medium heat. Bring to a boil, stirring, and let boil for 1 minute.
Remove from heat and place the pan in a bowl of ice. Whisk until thickened.
Pour icing over warm cake, spreading evenly. Sprinkle with pecans if desired. Let rest for 30 minutes before slicing.