Caramel Cake

Caramel Cake 3 sticks butter 3 cups of sugar 5 eggs 3 1/2 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 1/4 cups whole milk 1 teaspoon vanilla How to make it : Preheat your oven to 350 degrees. Cream the butter, sugar, and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing. Caramel Icing 2 sticks butter 1 (16 oz.) box of light brown sugar 1/4 teaspoon salt 2/3 cup evaporated milk (canned) 2 cups sifted confectioner’s sugar 2 teaspoons pure vanilla extract How to make it : Place butter, brown sugar, and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using a mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icings between the layers.