Easy Caramel Sheet Cake

Easy Caramel Sheet Cake Easy Yellow Sheet Cake 1⅓ cups sugar ½ cup (1 stick) butter 2 eggs 2 cups all-purpose flour 3 teaspoons baking powder ½ teaspoon salt 1 cup milk 2 teaspoons vanilla extract Preheat the oven to 350°F. Lightly spray a 9x13 baking pan with nonstick cooking spray. In a bowl with a hand mixer or in a stand mixer, cream together the butter and sugar. Add the eggs and mix well. In another bowl, whisk together the flour, baking powder, and salt. Add ½ of the dry mixture to the butter mixture and mix well. Add ½ of the milk and mix well. Add the other half of the dry mixture and mix well. Add the other half of the milk and mix well. Add the vanilla and mix well. Pour the batter into the prepared pan and spread it evenly. Bake for 25 t0 30 minutes or until set and the cake starts to pull away from the sides. You can also check the doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Cool completely before icing. Easy Caramel Icing 1 cup firmly packed brown sugar ½ teaspoon salt ½ cup butter ½ cup milk 1½ cups powdered sugar Combine the brown sugar, salt, butter, and milk in a small pot. Heat over medium-low heat until boiling, stirring very frequently to prevent scorching. Boil for 2 minutes. Remove from the heat and cool completely. Using a stand mixer or with a hand mixer, combine the cooled caramel with the powdered sugar and beat until combined and fluffy. You may find it necessary to add a little more powdered sugar if it's too runny or a few drops of milk if it's too thick to spread. Notes Makes enough icing to cover a 9x13 cake.